Vermont White Chili
Vermont White Chili recipe
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped fine |
|
| 0.5 | large |
green bell peppers
chopped fine |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
carrots
shredded |
|
| 2 | Stalks |
celery
chopped fine |
*
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 567 | g |
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 |
* |
| 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, 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.
