White Chili #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion chopped fine,
1/2 large: Green pepper chopped fine,
1 large: Clove garlic minced,
1: Shredded carrot,
2 Stalks: celery chopped fine,
1 tbsp: Olive oil,
1 tbsp: Butter,
1 1/4 lbs: Cooked boneless chicken,
Chopped,
1 can: , (15-oz) low salt chicken
Broth or homemade,
2 can: Pinto beans one drained and,
Rinsed one not drained and,
Pureed in blender,
3/4 cup: Dry white vermouth,
1 can: Chick peas optional,
1 tsp: Ground cumin,
1/2 tsp: Tabasco sauce,
2 tsp: Chili powder,
1 tbsp: Honey,
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chili