| White Bean Chili II |
1/4 cup butter
1 cup chopped onion
1 garlic clove, minced
4 boneless, skinless chicken breast halves, diced
3 cups chicken broth
2 tablespoons dried cilantro
1 tablespoon dried basil
2 teaspoons red chili pepper flakes
1/4 teaspoon ground cloves
2 (15-ounce) cans navy or other white beans, drained and
rinsed
Chopped tomatoes for accompaniment
Tortilla chips for accompaniment
Heat butter in a large skillet over medium-low heat. Add chopped onion
and
finely chopped garlic clove; cook until onion is tender. Stir in cooked,
diced
chicken, chicken broth, chopped cilantro, basil, chopped red chili
pepper
flakes, ground cloves, and navy beans. Bring to a boil, reduce the
heat, cover
and simmer for 1 hour, stirring occasionally.
Serve with chopped tomato and tortilla chips.
Makes 6 servings.
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