Black and White Chili

  1. 1 large onion, chopped (about 2 cups)
    1 cup chopped celery
    1 tablespoon vegetable oil
    1 to 1 1/2 pounds boneless skinless chicken
    breasts, cut into 1/2-inch cubes
    2 (14 1/2 ounce) cans chicken broth
    2 teaspoons ground cumin
  2. 1 (4 1/2 ounce) can chopped green chiles (undrained)
    1 (2.75 ounce) envelope country gravy mix
    1/2 cup cool water
    2 (15 ounce) cans black beans, rinsed and drained well
    1/4 cup chopped fresh cilantro leaves
  1. In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender.
  2. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.
  3. In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend.
  4. Stir in beans and cilantro; heat through.
  5. Makes 8 servings
  6. Recipe by White Lily Foods

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases