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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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(This recipe is from Matthew Bentz, Kenosha, WI) This meal could easily be made vegetarian/vegan by the type of broth used and by omitting the chicken and increasing the Navy beans to 3 (15 oz) cans. Enjoy!! Ingredients:
1 tablespoon olive oil |
2 lbs chicken breasts, boneless, skinless, cubed (** vegetarians or vegans skip chicken) |
1 medium onion, chopped |
2 cups chicken broth |
1 (4 ounce) can green chili peppers, chopped |
2 (15 ounce) cans great northern beans, undrained |
1 (15 ounce) can navy beans, undrained (** vegetarians or vegans use 3 cans navy beans) |
1 tablespoon garlic powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
2 teaspoons fresh cilantro, chopped |
1 small serrano pepper, seeded and finely chopped |
Directions:
1. Heat olive oil in large skillet over medium/high heat.
2. Add the chicken. Cook the chicken, stirring occassionally, until all pieces are evenly brown.
3. ** For vegan/vegetarians: Skip this step. Saute onions in olive oil.
4. Stir in the onions and cook until translucent. Drain mixture and set aside.
5. In a large saucepan, bring the chicken broth and green chile peppers to a boil. Stir in cans of beans, garlic powder, cumin, oregano, cilantro and chopped Serrano pepper.
6. ** Vegetarians/vegans: use 2 cans Great Northern and 3 cans Navy Beans **.
7. Stir in chicken and onion mixture, reduce heat and simmer for 30 minutes or longer.
8. ** Vegetarians/vegans: onions only
9. Garnish chili with your choice of toppings: cheese, onion, avocado, sour cream. Serve with warmed flour tortillas. Serves 8.
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