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| White Chili I |
Vegetable cooking spray
1 1/2 cups chopped onions
1 teaspoon minced garlic
1 teaspoon finely chopped gingerroot
1/2 to 1 jalapeño chili, finely chopped
4 ounces mishrooms, cut into fourths
1 tablespoon flour
1 pound boneless, skinless chicken breats, cubed
2 cans (15 ounces each) any White beans* or 3 cups cooked
dry-packaged
White beans*, rinsed, drained
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
Salt
White pepper
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons sliced green or black olives
2 tablespoons finely chopped cilantro or parsley
Spray large saucepan with cooking spray; heat over medium heat until hot.
Sauté
chopped onions, garlic, gingerroot and jalapeño chili 5 minutes. Add
mushrooms,
cook, covered, until mushrooms are wilted, about 5 minutes.
Stir in flour; cook
1 minute longer.
Add chicken, beans, chicken broth and herbs; heat to boiling. Reduce heat
and
simmer, covered, until vegetables are tender and chicken is cooked,
10 to 15
minutes. Discard bay leaf; season to taste with salt and white
pepper. Spoon
chili into bowls; sprinkle each serving with tomato, green
onion, olives and
cilantro.
Makes 6 servings.
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