Saturday, October 08, 1994

White Chilli

White Chilli
3 skinless, boneless chicken breast halves cut in
small pieces (I have also substituted a large can of
the shredded chicken)
1 tsp olive oil
1 large onion, chopped
1 tbsp minced garlic
1 can (15 oz) Great Northern White Beans rinsed and
drained
1 can (19 oz) cannellini beans, rinsed and drained
1 can (4.5 oz) chopped green chiles
1 1/2 tsp ground cumin
1 tsp black pepper
1/8 tsp cayenne pepper
1 3/4 cup (or 14.5 oz can) chicken broth

Bring to a simmer and continue simmering for 20
minutes or even longer (I like cooking it a much
longer time so it's more mushy...another option is to
use dry-soaked beans and it will take much longer to
get the beans cooked). Thicken with cornstarch and
garnish with sour cream and jack cheese. I like to
actually completely mix in about a 1/2 cup sour cream
into the pot of chilli and have it all warm...but some
people may prefer no sour cream or cheese or to add it
to their own bowl.

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