White Bean Chili

August 12, 2010

Use any white bean for this recipe — lima, Great Northern, or navy.

Makes 6 main dish servings

Ingredients
  • Vegetable cooking spray
  • 1 1/2 cups chopped onions
  • 1 teaspoon minced garlic
  • 1 teaspoon finely chopped gingerroot
  • 1/2 to 1 jalapeqo chili, finely chopped
  • 4 ounces mushrooms, cut into fourths
  • 1 tablespoon flour
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 15-ounce cans, rinsed and drained, or 3 1/2 cups cooked dry-packaged white beans
  • 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • Salt
  • White pepper
  • 1 small tomato, chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons sliced green or black olives
  • 2 tablespoons finely chopped cilantro or parsley
Preparation
  1. Spray large saucepan with cooking spray; heat over medium heat until hot.
  2. Sauté chopped onions, garlic, gingerroot and jalapeño chilli for 5 minutes.
  3. Add mushrooms, cover and cook, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1 minute longer.
  4. Add chicken, beans, chicken broth and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes.
  5. Discard bay leaf; season to taste with salt and white pepper.
  6. Spoon chilli into bowls; sprinkle each serving with tomato, green onion, olives and cilantro.
Posted in: Recipes, Soups & Chilis