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Name: White Bean Chicken Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cans white beans; 1 extra large unsalted chicken stock; 1/2 stick butter; 4-6 cloves minced garlic; 1 diced onion; 1 diced green pepper; 1 small can green chilies chopped; 1-2 fresh jalapenos diced; 1 pound Chicken breasts boneless and skinless finely chopped; 1 tablespoon ground cumin; 1-2 tablespoons ground black pepper; 1/2 teaspoon White pepper; pinch red pepper flakes; pinch salt; 1/2 bunch cilantro; sliced green onions; sour cream; Monterey jack cheese

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INGREDIENTS

2 cans white beans
1 extra large unsalted chicken stock
1/2 stick butter
4-6 cloves minced garlic
1 diced onion
1 diced green pepper
1 small can green chilies ; chopped
1-2 fresh jalapenos ; diced
1 pound Chicken breasts boneless and skinless ; finely chopped
1 tablespoon ground cumin
1-2 tablespoons ground black pepper
1/2 teaspoon White pepper
pinch red pepper flakes
pinch salt
1/2 bunch cilantro
sliced green onions
sour cream
Monterey jack cheese

Servings

INSTRUCTIONS

Drain beans, leaving about 1/3 of a can of liquid in each. This will help the sauce thicken. Add beans and remaining liquid to a large pot. In a saucepan, heat butter, add garlic, jalapenos, green pepper, onion, and chilies, and saute for 5 minutes. Add mixture to pot with beans. Brown chicken in saucepan, and add to pot. Add chicken stock, cumin, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to low and cook, stirring occasionally, for approximately 1 1/2 hours. Cooking time is approximate - the goal is to keep the stock reducing and reducing until a nice sauce but before mixture begins to burn. Serve with sliced green onions, sour cream or shredded cheese

NOTES

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White Bean Chicken Chili

2 cans white beans
1 extra large unsalted chicken stock
1/2 stick butter
4-6 cloves minced garlic
1 diced onion
1 diced green pepper
1 small can green chilies chopped
1-2 fresh jalapenos diced
1 pound Chicken breasts boneless and skinless finely chopped
1 tablespoon ground cumin
1-2 tablespoons ground black pepper
1/2 teaspoon White pepper
 pinch red pepper flakes
 pinch salt
1/2 bunch cilantro
 sliced green onions
 sour cream
 Monterey jack cheese

Drain beans, leaving about 1/3 of a can of liquid in each.  This will help the sauce thicken.  Add beans and remaining liquid to a large pot.  In a saucepan, heat butter, add garlic, jalapenos, green pepper, onion, and chilies, and saute for 5 minutes.  Add mixture to pot with beans.  Brown chicken in saucepan, and add to pot.  Add chicken stock, cumin, pepper, white pepper, red pepper flakes, and cilantro.  Lower heat to low and cook, stirring occasionally, for approximately 1 1/2 hours.  Cooking time is approximate - the goal is to keep the stock reducing and reducing until a nice sauce but before mixture begins to burn.  Serve with sliced green onions, sour cream or shredded cheese

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Nutrition

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Serving Size: 1 Serving (495g)
Recipe Makes: 1 Servings

Calories: 818
Calories from Fat: 589 (72%)

Amt Per Serving		% DV

	Total Fat 65.4g	87 %
	Saturated Fat 39.2g	196 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 3g
Cholesterol 206.7mg		64 %
Sodium 781.2mg		27 %
Potassium 931.4mg		25 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 22.5g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 818

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