White Chicken Chili
2 Tbsp olive oil
3 cloves of chopped garlic
1 C chopped onion
1/2 C chopped celery
1/2 C chopped carrot
1 C diced zucchini
1 ½ lbs cooked chicken breast cut up into bite size pieces
1 Tbsp fresh lime juice * omit the lime juice through the tomatillos if you use the Green Chili Mixture
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1/2 tsp coriander
1 can green chilies (4.5 oz)
8 fresh green tomatillos pureed in a food processor
2-15 oz can cannelloni or great northern beans (well rinsed)
3 1/4 C chicken broth
2 Tbsp chopped cilantro
2 Tbsp. mesa flour or mesarepa (this is a fine corn flour – look in baking aisle or Goya section of supermarket) corn meal is good also (add a little extra for a nice thick chili) I would!
In large stockpot or Dutch oven on medium high heat, sauté olive oil, garlic and onions for several minutes. Add celery through zucchini and cook for about 10 minutes. Add chicken pieces and continue cooking for ten minutes stirring frequently. Reduce heat, add cumin through beans and mix together thoroughly. Add 3 cups chicken broth and cilantro, stir again and simmer for about an hour on low heat. Remove chili from heat. Take remaining ¼ cup of chicken broth and mix with mesa flour to form a smooth paste. Add this paste to chili mixture, fold in and be sure to mix evenly throughout. Let stand about 10 minutes and serve.
Serves 8 – 3/4 C. servings
Per serving: Calories 341, Fat 10.5g (saturated 2.4g, polyunsaturated 1.9g, monounsaturated 5g) Carbohydrates 27.2g, Fiber 6g, Protein 33.9g
This delicious chili is the alternative to the typical beef version. It is healthy and full of vegetables that compliment each other in every way. Chili is meant to cook slowly to really bring out the flavors. It is simple to throw together and can be served just as regular chili is served. Tortilla chips and this chili at a party or gathering will earn lots of compliments to the chef. Don’t forget to serve sides of shredded Monterey jack cheese, diced avocados, jalapenos and reduced fat sour cream.