White Chili Recipe

White Chili Recipe photo by Taste of Home

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This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. —Carol Swainston, Sheridan, Michigan

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White Chili Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

2 green onions, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
2 garlic cloves, minced
1-1/2 teaspoons plus 1 tablespoon butter, divided
1/4 teaspoon rubbed sage
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon all-purpose flour
1-1/4 cups chicken broth
2 tablespoons milk
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Shredded cheddar cheese

Directions

In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 418 calories, 13 g fat (6 g saturated fat), 88 mg cholesterol, 1,243 mg sodium, 38 g carbohydrate, 11 g fiber, 36 g protein.

Originally published as White Chili in Cooking for One or Two Cookbook , p162