Buying local foods may be trendy, but it’s a good trend and helps businesses in your own backyard.
For the food page in Wednesday’s Tulsa World we offer several ideas for finding local ingredients for your Thanksgiving dinner.
And it just so happens that the Made in Oklahoma Coalition (MIO) recently offered the following Chicken Chili recipe, just in time for the colder weather. It was adapted from a recipe by cookbook author, Kitchen Kimberly.
It’s warm, savory and includes products found at most local retailers from MIO Coalition member companies Hiland Dairy, Daddy Hinkle and Fast Classics.
Chicken Chili
1 cup white onion, chopped
1 and one-half teaspoon garlic powder
1 tablespoon olive oil
1 (20 ounce package Fast Classics Flame Roasted Chicken Breasts
2 cans (15 ounce each) cannellini beans, rinsed and drained
2 cups chicken broth
2 teaspoons Daddy Hinkle’s Cumin and Oregano seasoning blend
One-half teaspoon ground white pepper
One-fourth teaspoon cayenne pepper, depending on taste
1 (8 oz.) container Hiland sour cream
One half cup Hiland heavy whipping cream
1. In a large Dutch oven, sauté onions and garlic powder in olive oil over medium-high heat about 5 minutes.
2. Meanwhile, cook chicken in microwave according to package directions for 4 minutes. Dice chicken into bite-sized pieces, and set aside. Add the beans, broth, green chiles, diced chicken, Daddy Hinkle’s seasoning, white pepper and cayenne pepper to olive oil mixture and bring to a boil.
3. Reduce heat and simmer uncovered for 5 minutes. Remove from heat, and stir in sour cream and heavy whipping cream. Garnish with shredded cheddar cheese, if desired.
