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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 pound drained great northern beans |
2 (14 1/4-ounce) cans no-salt-added chicken broth |
vegetable cooking spray |
2 teaspoons vegetable oil |
1 cup chopped onion |
1/2 cup sliced green onions |
2 cloves garlic, minced |
1 pound freshly ground raw chicken breast |
1 cup fresh or frozen whole-kernel corn |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1 (4 1/2-ounce) can chopped green chiles |
2 tablespoons yellow cornmeal |
chopped green onions (optional) |
Directions:
1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and return to Dutch oven. Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Remove 1/4 cup cooked beans, and mash with a fork. Return mashed beans to Dutch oven.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot; add chopped onion, sliced green onions, and garlic; sauté until tender. Add chicken; cook until chicken is no longer pink, stirring until it crumbles. Add chicken mixture to beans in Dutch oven; stir well. Add corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Sprinkle cornmeal over chili; cook until thickened, stirring often. To serve, ladle into individual bowls, and top with chopped green onions, if desired.
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