Buen Sabor Wednesday – Trainer Morgan’s White Bean Chili
Submitted by admin on March 10, 2010 - 9:30 pm
1 tbsp. vegetable oil (can definitely use less)
2 medium onions, chopped (about 1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth (I actually use up to 6, to make it more soupy and I use fat-free, low-sodium)
2 tbsp. chopped fresh cilantro or 1/2 tsp. ground coriander
2 tbsp. lime juice
1 – 2 tsp. ground cumin (I used ground roasted cumin)
1/2 tsp. dried oregano leaves
1/4 tsp. red pepper sauce (tabasco sauce)
1/4 tsp. salt
1 can (11 oz) whole kernel corn
1 can (15 oz) great northern beans, drained
1 can (15 oz) butter beans, drained
2 cups chopped cooked chicken breast
(For extra texture Morgan likes to add some hominy, a can of chopped green chilis and celery).
3 cups grated cheese – (Which she usually skips)
Heat oil in 4 qt. dutch oven or large pot over medium heat. Cook onions and garlic in oil (and celery if using). Stir occasionally, until onions are tender. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken. Simmer until hot.
Optional: Top with cheese, tomatoes and avocado before serving.