White Bean Chili II

  1. 1/4 cup butter
    1 cup chopped onion
    1 garlic clove, minced
    4 boneless, skinless chicken breast halves, diced
    3 cups chicken broth
    2 tablespoons dried cilantro
  2. 1 tablespoon dried basil
    2 teaspoons red chili pepper flakes
    1/4 teaspoon ground cloves
    2 (15-ounce) cans navy or other white beans, drained and rinsed
    Chopped tomatoes for accompaniment
    Tortilla chips for accompaniment
  1. Heat butter in a large skillet over medium-low heat. Add chopped onion and finely chopped garlic clove; cook until onion is tender.
  2. Stir in cooked, diced chicken, chicken broth, chopped cilantro, basil, chopped red chili pepper flakes, ground cloves, and navy beans.
  3. Bring to a boil, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  4. Serve with chopped tomato and tortilla chips.
  5. Makes 6 servings.

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