Loaded Beans & Chicken White Chili
Loaded Beans and Chicken White Chili recipe
Yield
16 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| ½ | large |
green bell peppers
finely chopped |
|
| 1 | large |
garlic cloves
|
*
|
| 1 |
carrots
shredded |
|
|
| 2 |
celery stalks
finely chopped |
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 1 ¼ | pounds |
chicken
boneless, cooked, chopped |
|
| 1 | can |
chicken broth
low salt, 15 ounces |
*
|
| 1 | can |
pinto beans
drained and rinsed |
*
|
| 1 | can |
pinto beans
not drained and pureed in blender |
*
|
| ¾ | cup |
vermouth
dry white |
* |
| 1 | can |
chickpeas (garbanzo beans)
optional |
*
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
red hot pepper sauce
medium |
|
|
mozzarella cheese
shredded, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 0.5 | large |
green bell peppers
finely chopped |
|
| 1 | large |
garlic cloves
|
*
|
| 1 | each |
carrots
shredded |
|
| 2 | each |
celery stalks
finely chopped |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 567 | g |
chicken
boneless, cooked, chopped |
|
| 1 | can |
chicken broth
low salt, 15 ounces |
*
|
| 1 | can |
pinto beans
drained and rinsed |
*
|
| 1 | can |
pinto beans
not drained and pureed in blender |
*
|
| 177 | ml |
vermouth
dry white |
* |
| 1 | can |
chickpeas (garbanzo beans)
optional |
*
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1E+1 | ml |
chili powder
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
red hot pepper sauce
medium |
|
| 1 | x |
mozzarella cheese
shredded, optional |
*
|
Directions
In a medium saucepan, sauté in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6 to 8 minutes.
Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour.
For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.
