Eneiman's Texas White Chili
Yield
4 ServingsPrep
40 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white beans
dried |
|
| 1 ½ | quarts |
chicken broth
|
*
|
| 1 ½ | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
oregano
crushed |
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
monterey jack cheese
grated |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white beans
dried |
|
| 1.5 | quarts |
chicken broth
|
*
|
| 1.5 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
oregano
crushed |
|
| 1E+1 | ml |
coriander
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
monterey jack cheese
grated |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
In a large kettle, combine beans, stock, ½ the onions, garlic and salt; bring to a boil.
Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed.
Heat oil in skillet.
Add remaining chopped onions and cook about 5 minutes, until tender and clear.
Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly.
Cook 2 minutes more.
Add skillet mixture to bean mixture.
Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion.
Makes 4 servings.
