White chili #2

Yield: 1 servings

Measure Ingredient
1 medium Onion chopped fine
½ large Green pepper chopped fine
1 large Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tablespoon Olive oil
1 tablespoon Butter
1¼ pounds Cooked boneless chicken
1 can (15-oz) low salt chicken
Broth or homemade
2 cans Pinto beans one drained and
Rinsed one not drained and
Pureed in blender
¾ cup Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
½ teaspoon Tabasco sauce
2 teaspoons Chili powder
1 tablespoon Honey
2 teaspoons Medium hot sauce
Shredded mozzarella cheese

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.

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