White Chili II

This white chili is not for the timid! Tender chicken, great northern beans, flecks of jalapeño, and bell peppers accent this hot, zesty, low-fat dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 396 Calories

Ingredients

• 3 tablespoons butter
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 (14 ounce) cans great Northern beans, undrained
• 1 bunch green onions, thinly sliced
• 4 fresh jalapeno peppers, seeded and minced
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground white pepper
• 0.5 teaspoon dried sage
• 1.5 pounds skinless, boneless chicken breast halves - cubed

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Sauté chicken in hot oil until cooked through. Remove chicken to a plate.

Step 2

Sauté green onions, bell peppers, jalapeño peppers, and garlic in the same skillet until softened. Return chicken to the skillet and season with ginger, salt, sage, cumin, and white pepper. Mix thoroughly.

Step 3

Melt butter in a small saucepan or skillet over medium heat. Stir in flour to make a roux. Whisk in chicken broth until well combined; stir into chicken-vegetable mixture until incorporated. Stir in beans with liquid.

Step 4

Simmer chili over low heat until heated through, 15 to 20 minutes.