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White Chili I

    Vegetable cooking spray
    1 1/2 cups chopped onions
    1 teaspoon minced garlic
    1 teaspoon finely chopped gingerroot
    1/2 to 1 jalapeño chili, finely chopped
    4 ounces mishrooms, cut into fourths
    1 tablespoon flour
    1 pound boneless, skinless chicken breats, cubed
    2 cans (15 ounces each) any White beans* or 3 cups cooked dry-packaged
    White beans*, rinsed, drained
    1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
    1 teaspoon dried oregano leaves
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon ground cinnamon
    1 bay leaf
    White pepper
    1 small tomato, chopped
    2 green onions, thinly sliced
    2 tablespoons sliced green or black olives
    2 tablespoons finely chopped cilantro or parsley

    Spray large saucepan with cooking spray; heat over medium heat until hot.
    Sauté chopped onions, garlic, gingerroot and jalapeño chili 5 minutes. Add
    mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
    Stir in flour; cook 1 minute longer.
    Add chicken, beans, chicken broth and herbs; heat to boiling. Reduce heat
    and simmer, covered, until vegetables are tender and chicken is cooked,
    10 to 15 minutes. Discard bay leaf; season to taste with salt and white
    pepper. Spoon chili into bowls; sprinkle each serving with tomato, green
    onion, olives and cilantro.

    Makes 6 servings.

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