White chili #2

1 servings

Ingredients

Quantity	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
		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.