White Chili #2
- 1 md Onion chopped fine
- 1/2 lg Green pepper chopped fine
- 1 lg Clove garlic minced
- 1 Shredded carrot
- 2 Stalks celery chopped fine
- 1 tb Olive oil
- 1 tb Butter
- 1 1/4 lb Cooked boneless chicken;
- -Chopped
- 1 cn Low salt chicken; (15-oz),
- -Broth or homemade
- 2 cn Pinto beans one drained and;
- -Rinsed one not drained and
- -Pureed in blender
- 3/4 c Dry white vermouth
- 1 cn Chick peas optional
- 1 ts Ground cumin
- 1/2 ts Tabasco sauce
- 2 ts Chili powder
- 1 tb Honey
- 2 ts Medium hot sauce
- Shredded mozzarella cheese;
- -Opt.
In a medium saucepan, saute in oil and butter over medium high temperature
the onion, green pepper, garlic, carrot and celery 6-8 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.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks
on Jan 13, 1998
the onion, green pepper, garlic, carrot and celery 6-8 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.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks
on Jan 13, 1998
