Stovetop White Chili

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Servs: 6   Prep:   Cook:

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  • add   2 Tbsps. finely chopped cilantro, or parsley
  • add   2 Tbsps. green or black olives
  • add   2 green onions, thinly sliced
  • add   1 small tomato\raw
  • add   1 bay leaf
  • add   1/4 tsp. ground cinnamon
  • add   1/2 tsp. ground coriander
  • add   1 tsp. ground cumin
  • add   1 tsp. dried oregano leaves
  • add   1-3/4 cups low sodium chicken broth
  • add   2 lbs. canned white beans, such as navy or great northern, drained and rinsed
  • add   1 lb. boneless, skinless chicken breasts, cubed
  • add   1 Tbsp. flour
  • add   1/4 lb. mushrooms\raw, cut into fourths
  • add   3/4 jalapeño chillies, finely chopped
  • add   1 tsp. finely chopped fresh root ginger
  • add   1 tsp. garlic, minced
  • add   1-1/2 cups onions\raw, chopped
  • add   vegetable cooking spray


  1. Spray large saucepan with cooking spray; heat over medium beat until hot. Saut chopped onions, garlic, ginger root, and jalapeno chili 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1 minute longer. Add chicken, beans, chicken broth, and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf, season to taste with salt and white pepper. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro.

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