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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We love this version of white bean chili. It makes a low-fat first course or main dish that is packed with flavor. Very healthy! Also, a great after-Thanksgiving dish when you have left-over turkey. Ingredients:
2 t. olive oil |
1 large onion, finely chopped |
2 (4-oz.) cans mild green chilies, chopped and drained |
6 cloves garlic, finely chopped |
3 cans great northern beans, drained |
3 cans white kidney beans, drained |
3 cans low-sodium chicken broth |
1-1/2 tsp. ground cumin |
1 tsp. dried oregano or italian seasoning |
1/4 tsp. cayenne |
1-2 cups cooked turkey or chicken (white meat) coursely chopped |
salt |
Directions:
1. Heat oil in a large kettle and add onion and garlic.
2. Cook for a few minutes until tender.
3. Stir in beans, broth, cumin, oregano, and cayenne.
4. Bring to a boil, reduce heat, cover and simmer 10 minutes.
5. Add chicken.
6. Cover and simmer for another 10 minutes.
7. Salt to taste and add more cayenne, if needed.
8. Garnish with sour cream, green chili sauce, chopped green onions, shredded Monterey jack cheese, crushed tortilla chips, or any combination of these. We like fat-free sour cream.
9. Note: The cans of beans can be substituted with 1 lb. dried Great Northern Beans. Soak beans in 8 cups of cold water overnight in a covered pan in the refrigerator. Drain and rinse.
10. Note: As chili simmers, you can mash the beans slightly to thicken the chili. I don't do this because I prefer it chunkier.
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