White Bean Chill



This spicy chili comes together quickly enough for a weeknight dinner, but it's also a good make-ahead meal. To add more vegetables and a little color, toss in a chopped red bell pepper and sauté it with the onion and garlic. Serve over rice or with tortilla chips, if desired. Ground ancho chilies are available in the spice aisle at most major supermarkets. If you can't find ancho chilies, use 2 teaspoons of chili powder and omit the cumin (chili powder already contains cumin, as well as oregano). If you prefer a milder chili, try the version, without anchos.Hands on time: 15 minutes Total time: 25 minutesYield: 6 servingsIngredients2 tablespoons olive oil 1 large onion, chopped (1 cup) 1 clove garlic, finely chopped 4 cups cooked chicken cut in ? inch cubes3 cups reduced-sodium chicken broth 2 tablespoons chopped fresh cilantro 1 teaspoon chopped fresh basil or 1 tablespoon dried 1 teaspoon ground ancho chili1 teaspoon chili powder? teaspoon cumin? teaspoon ground cloves2 (15-ounce) cans great Northern or other white beans, undrained 1 medium tomato, chopped (? cup)Method of PreparationHeat the olive oil in a large pot, over medium heat. Add the onion and garlic; sauté for 5 minutes or until the onion is tender. Stir in the chicken, broth, cilantro, basil, ancho chili, chili powder, cumin, cloves and beans. Bring the mixture to a boil. Reduce the heat; cover and simmer for 15 minutes, stirring occasionally. To serve, ladle the chili into bowls and top with the chopped tomato.Nutritional Analysis per ServingCalories495Calories (from fat)28 %Carbohydrates34 gCholesterol107 mgFat (saturated)4 gFat (total)15 gFiber8 gProtein55 gSodium368 mg ................
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