1.Heat the olive oil in a large skillet or saucepan. Add the onion and saute over medium heat until softened and lightly browned, 5 to 8 minutes. Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes. 2.Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes, stirring occasionally. Using the back of a spoon, mash about one-quarter of the beans to thicken the sauce. (Can be made 2 days ahead and refrigerated, or frozen. Reheat gently before finishing.) 3.Over low heat, add the cheese one handful at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary. 4.Remove the pieces of bay leaf. Serve the chili topped with some or all of the garnishes. Suggested Wine: Good, strong beer. Serving Ideas : Garnish, serve with crusty bread and a salad. NOTES : Garnishes: diced tomatoes, chopped scallions, sliced black olives, shredded cheese, or wrap up in warm tortillas.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 356.6mg||12 %|
|Potassium 255.8mg||7 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11g|
|Protein 2.3g||3 %|
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Calories per serving: 77
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