White Chili#1
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken mixture | |||
| 2 | tablespoons |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet yellow bell peppers
sweet, yellow |
*
|
| 2 ⅛ | teaspoons |
garlic
minced |
|
| 4 | each |
jalapeño pepper
fresh, seeded |
*
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
cumin
|
|
| 1 ½ | pounds |
chicken breasts
skinned, boned and cut into pieces |
|
| Sauces | |||
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
cream
|
|
| 2 | cups |
chicken broth
|
|
| 1 | can |
corn
drained |
*
|
| 1 | jar |
great northern beans
|
* |
| Extra seasonings optional | |||
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
| 1 | x |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken mixture | |||
| 3E+1 | ml |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet yellow bell peppers
sweet, yellow |
*
|
| 11 | ml |
garlic
minced |
|
| 4 | each |
jalapeño pepper
fresh, seeded |
*
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
cumin
|
|
| 680.4 | g |
chicken breasts
skinned, boned and cut into pieces |
|
| Sauces | |||
| 45 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
cream
|
|
| 473 | ml |
chicken broth
|
|
| 1 | can |
corn
drained |
*
|
| 1 | jar |
great northern beans
|
* |
| Extra seasonings optional | |||
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
| 1 | x |
monterey jack cheese
|
*
|
Directions
CHICKEN MIXTURE: Melt butter in a 5 quart pan.
Sauté scallions, yellow pepper, garlic, fresh jal apenos, ginger, salt, sage and cumin.
Add chicken and cook until just done.
Do not overcook.
Remove chicken from pan and set aside.
SAUCE: Melt the 3 Tb butter in the same pan.
When bubbling, add flour, and whisk brisk ly while adding cream.
When smooth and thick, add chicken broth. Stir until ble nded. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desire d, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled j alapenos with a little juice. Serve chili hot, topped with grated cheese and ac companied by corn bread.
