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White Chili II
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Spicy chicken and white bean chili with jalapeno and bell peppers, perfect for heat lovers.
Ingredients:
  • 1.5 pounds skinless, boneless chicken breast halves - cubed
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeno peppers, seeded and minced
  • 1 clove garlic, minced
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 teaspoon dried sage
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained
Instructions:
  • Heat olive oil in a large skillet over medium heat and saute the chicken until fully cooked. Remove chicken from the pan.
  • In a skillet, cook onion, red bell pepper, yellow bell pepper, jalapeno peppers, and garlic until fragrant. Add chicken, ginger, salt, sage, cumin, and white pepper. Combine everything well.
  • In a small saucepan over medium heat, melt butter or margarine. Add flour to create a roux, then pour in chicken broth and whisk until smooth. Combine this mixture with sauteed chicken and vegetables.
  • Combine the beans and their flavorful liquid in the pot. Simmer gently over low heat for 15 to 20 minutes until the beans are fully cooked and warmed through.

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