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home > recipes > meat > white bean chicken chili
Note: All of my recipes had various original sources -- usually magazines. But, over the years there has been a process of metamorphosis to arrive at the recipes I am sending in to you. WHITE BEAN CHICKEN CHILI-- 2 tbsp. olive oil 1 large onion, chopped 4 large garlic cloves, minced 1 tbsp. ground cumin 1 tsp dried oregano 1/2 tsp. dried crushed red pepper 1 lb. boneless, skinless chicken meat(it can be breasts or thighs), cut into bite-sized pieces. 2 lg. cans white kidney or great northern beans (approx. 38 oz. total) 1 c. chicken broth 2 jalapeno chillies, chopped 1/2 c. whipping cream grated cheddar Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano and red pepper. Saute 5 minutes. Push onion to one side. Season chicken with salt and pepper and add to pan. Saute chicken for about 5 minutes. Drain beans and reserve 1/2 c. of liquid. Add beans, broth, chillies, cream and reserved bean liquid to chicken mixture. Simmer until chicken is tender and cooked through. I think this takes about 10 minutes. Season with salt and pepper to taste. Serve with grated cheddar as garnish. Serves 4 - 6. Katherine Salter, London, Ontario, Canada ksalter@l2.lonet.ca

White Bean Chicken Chili


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keyword: white
keyword: chicken
keyword: chili
recipes for meat
recipes by KSalter
Email Address:
(posted November 24, 1996)

Note: All of my recipes had various original sources -- usually magazines.
But, over the years there has been a process of metamorphosis to arrive at
the recipes I am sending in to you.

WHITE BEAN CHICKEN CHILI--

2 tbsp.
olive oil
1 large
onion, chopped
4 large
garlic cloves, minced
1 tbsp. ground
cumin
1 tsp dried
oregano
1/2 tsp. dried crushed red pepper
1 lb. boneless, skinless
chicken meat(it can be breasts or thighs), cut into
bite-sized pieces.
2 lg. cans white
kidney or great northern beans (approx. 38 oz. total)
1 c.
chicken broth
2 jalapeno chillies, chopped
1/2 c.
whipping
cream
grated cheddar

Heat oil in
Dutch oven over medium heat. Add onion, garlic, cumin, oregano
and red pepper. Saute 5 minutes. Push
onion to one side. Season chicken
with
salt and pepper and add to pan. Saute chicken for about 5 minutes.

Drain beans and reserve 1/2 c. of liquid. Add beans, broth, chillies, cream
and reserved bean liquid to
chicken mixture. Simmer until chicken is tender
and
cooked through. I think this takes about 10 minutes. Season with salt
and pepper to taste. Serve with grated cheddar as
garnish.

Serves 4 - 6.

Katherine Salter,
London, Ontario,
Canada
ksalter@l2.lonet.ca



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