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Black and White Chili

    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
    1 (4 1/2 ounce) can chopped green chiles (undrained)
    2 teaspoons ground cumin
    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

    In large saucepan, cook onion and celery in oil over medium-high heat for 5 to
    7 minutes, stirring often, until onion is tender. Add chicken and cook until
    chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to
    a boil.

    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. Stir in beans and cilantro; heat through.


    Makes 8 servings

    Recipe by White Lily Foods





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