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Home Learning Kitchen Low_fat - Chili - Risa's White Chili

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Post by :Christine_S. Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3049

Click below to download : Low_fat - Chili - Risa's White Chili (Format : PDF)

Low_fat - Chili - Risa's White Chili

1/8 cup all-purpose flour
1 tsp kosher salt
3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks
1 tsp olive oil
1 small red onion -- chopped
1 small yellow onion -- chopped
1 jalapeno -- minced
1 serrano pepper -- minced
2 cloves garlic -- sliced
1 (15 oz) can cannellini beans -- drained & rinsed
7 oz chicken broth
6 oz beer (1/2 bottle)
1 tsp pure chile powder
3/4 tsp ground cumin
1 tsp mexican oregano -- crumbled
1 (14 oz) can diced tomatoes -- drained
fresh lime juice
chopped fresh cilantro
Garnish: reduced fat sour cream

In a large ziploc bag, combine flour, salt and chicken. Shake a bit to get all the chicken coated with flour. Dump chicken into a sieve and shake to remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the chicken pieces and saute until browned and cooked through (no longer pink), about 3 minutes. Transfer to a bowl. Add more of the chicken and do the same. Cook all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and saute for 4 minutes until lightly browned. Add garlic and cook for 1 minute. Add peppers and saute for 4 minutes until the peppers are crisp-tender. Add beans, broth, beer, chile powder, salt, cumin and mexican oregano. Cook, uncovered, for 30 minutes. Add tomatoes; simmer for another 3 minutes. Stir in lime juice and chicken. Heat through.

To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro. Top with sour cream.

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