Epiphany Recipes: Timothy's White Chicken Chili

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Here's a staff favorite chili recipe from a long ago downtown restaurant.

Timothy's White Chicken Chili

• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 Tablespoon oil

Sauté garlic and onions in oil.
To this add the following seasonings and mix together.

• 2 4 oz. cans mild green chilies, chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth or 1 small can of broth

Add 4 cups of diced cooked chicken breast or cook raw chicken with the onions & garlic.

Add 2-3 15 oz. cans of Northern Beans, un-drained

Simmer all for 30 minutes to an hour.

Add shredded cheese, salsa and sour cream as toppings.

Eat with tortilla chips or corn muffins.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.