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| Home -> [Chili, Herbs & Spices, Meats, Microwave, Soups & Stews] -> [White chili #2 Recipe] |
White chili #2
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chili, Herbs & Spices, Meats, Microwave, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| med | Onion chopped fine | | 1/2
| large | Green pepper chopped | | | -fine | | 1
| large | Clove garlic minced | | 1
| | Shredded carrot | | 2
| | Stalks celery chopped fine | | 1
| tbsp | Olive oil | | 1
| tbsp | Butter | | 1 1/4
| lbs | Cooked boneless chicken | | | -chopped | | 1
| can | (15-oz) low salt chicken | | | -broth or homemade | | 2
| can | Pinto beans one drained and | | | -rinsed one not drained and | | | -pureed in blender | | 3/4
| cup | Dry white vermouth | | 1
| can | Chick peas optional | | 1
| tsp | Ground cumin | | 1/2
| tsp | Tabasco sauce | | 1
| tsp | Chili powder | | 1
| tbsp | Honey | | 2
| tsp | Md hot sauce | | | Shredded mozzarella | | | -cheese opt. |
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Procedures:
| 1 | In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. | | 2 | Gently add the cooked chicken, broth and beans. | | 3 | Add vermouth, chick peas, cumin, tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. | | 4 | For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving |
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