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Debi's Hot DishesWhite Chili |
When the weather is cold, I like to make chili.
I tried white chili at a couple of restaurants and didn't care for it, but this gave me an idea of how I thought white chili should taste. I thought that if I started with my favorite Mexican gravy and added from there, it might have great results!
A group of co-workers sampled the results during our Wednesday meeting. Everyone loved it, some asked for seconds, and soon it was all gone. This recipe contains a lot of healthy ingredients, is easy to make, and doesn't take too long to prepare.
White Chicken Chili
1/4 cup olive oil
1/4 cup flour
1/2 tsp black pepper
2 tsp ground cumin
1 T garlic powder
1/2 tsp oregano
1 tsp chili powder
2 cups chicken broth
Heat oil in large pot over medium-high heat. Stir in flour and continue stirring for 3-4 minutes until a light brown roux results. Add all dry spices and continue to cook for 1 minute, stirring constantly and blending the ingredients. Add chicken broth and stir until sauce thickens. Turn heat to low and add the following ingredients:
12 to 16 ounces of cooked or grilled chicken (cubed), about 2 cups
1 - 19 ounce can of white kidney beans, drained and rinsed
1 - 15 ounce can of white beans, drained and rinsed
1 - 15 ounce can of black beans, drained and rinsed
2 cups crushed tomatillos, either fresh or 2 - 11 ounce cans
2 - 4 ounce cans of diced green chilis
1 - 14.5 ounce can of diced tomatoes with green chilis (do not drain)
1 medium sweet onion, diced
1 T garlic, minced
1 tsp chili powder
1/2 tsp cayenne, optional
Mix all ingredients together well; simmer for about 15-20 minutes or until onions are tender. Serve in individual bowls with a handful of crushed whole grain tortilla chips, 1 T of low fat Mexican cheese on top of crushed chips, topped by a dollop of low fat sour cream.