* Chili powder was not in original recipe, but we thought it was needed. ** I think just 1/2 cup might be enough of this. Cut the chicken in cubes, just slightly larger than the size of the beans. Heat oil and garlic over medium flame until garlic speaks. Add cubed chicken and saute 5 min until chicken is almost cooked through. Add celery and onion and saute an additional 6-10 min or until onion becomes translucent. Add broth and beans. Stir in chili powder, 1T cumin, white pepper, salt, and half of the chopped cilantro. Bring to a boil, reduce heat and simmer, uncovered, on low. In a food processor or blender, combine remaining cilantro, 2 tsp cumin, allspice, sour cream and chopped green onions. Blend. Sour cream will turn a light green color. Server chili up in bowls and garnish with a dollop of the sour cream mixture and a little extra slivered green onion. Pass tortilla chips for dipping. [We sliced corn tortillas into strips and added those to the chili.] Recipe by: Adapted from a recipe found somewhere on the Web Posted to EAT-L Digest by Kaye Sykes
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 660.7mg||23 %|
|Potassium 630.1mg||17 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 22.8g|
|Protein 12.2g||17 %|
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Calories per serving: 220
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