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Vermont White Chili

 

Vermont White Chili recipe
20

Yield

12

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

 

Ingredients

1 medium onions
chopped fine
½ large green bell peppers
chopped fine
1 clove garlic
minced
1 medium carrots
shredded
2 stalks celery
chopped fine
*
1 tablespoon olive oil
1 tablespoon butter
1 ¼ pounds chicken breast halves, boneless, skinless
cooked, chopped
1 can chicken broth, low salt
*
2 cans pinto beans, canned, with juice
one drained and rinsed, one 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, opt.
*

Directions

In a medium saucepan, sauté the onion, green pepper, garlic, carrot and celery in oil and butter over medium high temperature, 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 14228% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 131mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 34g
Vitamin A 21% Vitamin C 13%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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