Heavenly White Chili

  1. 1 large onion, chopped (about 1 cup)
    1 clove garlic, finely chopped
    1/4 cup butter or margarine
    4 cups chicken breasts, 1/2 inch cubes
    3 cups chicken broth
    2 tablespoons snipped cilantro or parsley
  2. 1 tablespoon dried basil leaves
    2 teaspoons ground red chili pepper
    1/4 teaspoon ground cloves
    2 (16 ounce) cans great northern beans
    1 can white shoepeg corn, drained
  1. Sauté onion and garlic in butter over low heat, stirring until lightly browned.
  2. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally.
  3. Serve topped with fresh chopped tomatoes, sour cream and tortilla chips.
  4. Makes 6 servings
  5. Recipe contributed by Leslie Criswell

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