"The belly rules the mind."--Spanish Proverb


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This recipe for WHITE BEAN AND CHICKEN CHILI, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Adams
Added: Saturday, October 31, 2009


1 lb. skinless, boneless chicken-breast halves
1 tsp. olive oil
1 large onion (for 1 cup chopped)
1 tbsp. bottled minced garlic
1 can (15 oz.) Great Northern white beans
1 can (19 oz.) Cannellini (white kidney beans)
1 can (4 1/2 oz. chopped green chilies
1 1/2 tsp. ground cumin
1 tsp. white pepper
1/8 tsp. cayenne pepper
1 can (14 oz.) fat-free chicken broth
2 tbsp.cornstarch
2 tbsp. water
1/2 cup shredded Monterey Jack cheese, optional
!/4 cup reduced-fat sour cream, optional garnish

Heat the oil on medium heat in a Dutch oven or soup pot.
Peel and coarsely chop the onion, adding it to the pot as you chop. Stirring occasionally to prevent sticking.
Cut the chicken (fresh of partially thawed) into bite-size chunks, and add to pot. Add the garlic, and continue to cook,stir occasionally.
While the chicken cooks, rinse and drain both cans of beans and drain the chillies. Add the beans, chillies, white and cayenne peppers and the broth to the pot. Raise the heat to high, and cover the pot. Bring the chili to a boil.
Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps.
When the chili boils, the chicken should be cooked through. Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until chili reaches desired thickness.
Remove from heat until ready to serve. Garnish with cheese and sour cream, it desired




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