Sunday, March 6, 2011

White Chili

Since there is no such thing as too much good chili, here's another recipe, totally different from traditional tomato and chili powder versions. This was a big hit last night with our friends too. I like my chili on the thick side...if you like it thinner, just add more broth! We had some homemade gluten free biscuits to go with it (recipe coming soon!).

1 1/2 pounds skinless, boneless chicken
breast, or chicken thighs, cut up into bite size pieces
1 T canola oil
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 garnet yam, chopped into small pieces
1 teaspoon grated ginger (optional)
1/2 teaspoon salt
2t cumin
2 cans pinto beans in their sauce
2t vinegar (any light colored one)
1/4 cup flour ( I used rice)
3 T butter or margarine
3 cups chicken broth
Garnish: chopped cilantro, lime juice, avocado, green hot sauce

1. In a large dutch oven, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2. Saute the onion, red bell pepper, green pepper and garlic in the same skillet. Return the chicken, along with the ginger, salt, cumin. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables. Add in the sweet potato and beans, simmer for 15-20 minutes until sweet potato is tender. Add in vinegar. You may also add in the lime juice and cilantro at this point, or allow everyone to add to their own taste.

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