White Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick butter or margarine
1 1/2 c. chopped white onion
1/2 c. chopped celery
1/2 c. chopped red bell pepper
1 tbsp. minced, seeded jalapeņo
1 garlic clove, minced
3 c. chopped, grilled or baked chicken or turkey
2 19-oz. cans cannellini beans, drained and divided
2 16-oz. cans fat-free chicken broth
1 4.5-oz. can chopped green chilies
1 c. frozen sweet corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 c. lowfat milk
1/2 c. fresh cilantro
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Directions: |
Directions:Melt butter in a dutch oven over medium high heat. Add onion and next 4 ingredients (through garlic) and saute for about 5 minutes. Add meat, 1 1/2 cups of beans, chicken broth and next 6 ingredients (through pepper) and bring to a slow boil. Cover, reduce heat and simmer for an extra 20 minutes or so.
Mash remaining beans well and add them and the milk to the mixture. Simmer uncovered until mixture reduces and thickens, stirring frequently. When thickened enough (20-30 minutes), add fresh cilantro, stir and serve.
Makes about 11 cups. |
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Notes: |
Personal
Notes: This chili is best if made a day before serving so as to allow sufficient time for it to thicken. Serve with cornbread and a salad for a delicious winter meal. The chili also makes for great leftovers.
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