White chili #2
1 servings
Ingredients
| Quantity | 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 |
| Chopped | ||
| 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 | ||
| Opt. | ||
Directions
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.