White Chili
- 1 tb Olive oil
- 1 1/2 c Onions, chopped
- 1 Clove garlic, minced
- 1 ts Fresh ginger, minced
- 1 Jalapeno chile pepper,
- -finely chopped
- 1 lb Boned and skinned chicken
- -breast halves, cubed
- 2 lb White beans, canned, drained
- -and rinsed
- 14 1/2 oz Low sodium chicken broth
- 1 ts Dried oregano
- 1 ts Ground cumin
- 1/2 ts Ground coriander
- 1/4 ts Ground cinnamon
1. Heat olive oil in a large saucepan over medium heat until hot. Add
onions, garlic, ginger and jalapeno; cook 5 minutes.
2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and
simmer, covered, until chicken is cooked, 10 to 15 minutes.
Garnish with chopped green onions and chopped fresh cilantro
Notes: Source: Chicago Tribune (modified)
Per serving: 451 Calories; 6g Fat (12% calories from fat); 48g Protein; 55g
Carbohydrate; 66mg Cholesterol; 525mg Sodium
Posted to Digest eat-lf.v097.n027 by Joanne McAndrews Eisenman
on Jan 26, 1997.
onions, garlic, ginger and jalapeno; cook 5 minutes.
2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and
simmer, covered, until chicken is cooked, 10 to 15 minutes.
Garnish with chopped green onions and chopped fresh cilantro
Notes: Source: Chicago Tribune (modified)
Per serving: 451 Calories; 6g Fat (12% calories from fat); 48g Protein; 55g
Carbohydrate; 66mg Cholesterol; 525mg Sodium
Posted to Digest eat-lf.v097.n027 by Joanne McAndrews Eisenman
