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Archive for December 20th, 2007

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This is one of my favorite chilis. It is so easy to make, tastes delicious, and also has a lovely presentation. You can adjust the spice according to your desires, and is one of those dishes that works great for a weeknight dinner or company; and for any season of the year. Makes 8 generous portions. Enjoy!

White Chili

 2 tablespoons olive oil

1 – 2 pounds of ground chicken

2 medium onions, chopped

2 green peppers chopped

2 cans chicken broth

1 cup of bottled green salsa or salsa verde

2 halapeno peppers chopped fine

4 teaspoons minced garlic

2 cans of navy beans

1 can of chick peas (garbanzos)

2 teaspoons cumin

1 teaspoon oregano

salt and pepper to taste

Saute the peppers and onions in 2 tablespoons olive oil til softened, then add the chicken and cook until the meat is no longer red.

Add the chicken broth, salsa, halapeno, garlic, and seasonings. Bring to a boil and cook for 5 minutes. Rinse and drain the beans, then add to the chili. Heat until the beans are warm.

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 Serve with your favorite chili garnishes (soy cheese, parsley, a dollop of soy sour cream)                                                                            

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