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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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A mild chili for a change of pace from the usual red chili. This is often served on hot dogs with cole slaw. Sounds interesting... Ingredients:
4 cups great northern beans, cooked and drained |
2 cups chicken broth |
1 cup onion |
1 teaspoon olive oil |
1/4 cup cilantro, chopped |
1 teaspoon garlic clove, minced |
1 teaspoon ground cumin |
1/2 teaspoon ground cloves |
1/2 teaspoon cayenne |
1/2 teaspoon oregano |
4 ounces green chilies (canned, drained, chopped) |
1 lb chicken (cooked, diced or shredded) |
Directions:
1. Saute onions in oil in a small skillet.
2. Combine beans, broth, onions, cilantro and spices in a large saucepan or Dutch oven. Bring to a simmer over medium heat and cook 10 to 15 minutes. See note.
3. Add chilies and chicken. Heat through.
4. Note: If you like your beans softer and kind of mushy, you can cook this longer but, don't add the cilantro until you add the chilies and chicken.
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