Chicken And White Bean Chili Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 12

Ingredients

1 lb dry small white beans
8 x fresh Anaheim chilies - (abt 1 lb) (available at Latin American markets and many supermarkets)
1/4 c. butter - (1/2 stick)
2 lrg onions minced
1/3 c. all-purpose flour
4 c. low-salt chicken broth
3 c. half-and-half
4 c. shredded cooked chicken

1 Tbsp. chili pwdr
1 Tbsp. warm pepper sauce
1 Tbsp. grnd cumin
2 tsp salt
1/2 tsp freshly-grnd white pepper
1 1/2 c. grated Monterey Jack cheese - (abt 6 ounce)
1 c. lowfat sour cream Minced fresh cilantro Purchased tomatillo or possibly green chili salsa

Place beans in heavy large pot with sufficient cool water to cover by at least 3 inches. Let stand overnight.
Char chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag; let stand 10 min. Peel, seed, and chop chilies. Set aside.
Drain beans. Return to pot. Add in sufficient cool water to pot to cover beans by 3 inches. Simmer till beans are almost tender, stirring occasionally, about 1 hour. Drain well.
Heat butter in clean heavy large pot over medium heat. Add in onions and saute/fry till tender, about 15 min. Add in flour and stir 5 min (don't brown). Gradually whisk in chicken broth and half-and-half. Simmer gently till thickened, about 10 min. Add in reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 min. (Chili can be made 1 day ahead. Refrigeratetill cool, then cover and keep chilled. Rewarm before continuing.)
Add in grated cheese and lowfat sour cream to chili; stir just till chili is heated through and cheese melts (don't boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.
This recipe yields 10 to 12 servings.
Description: "Roasted green chilies add in spice to this do-ahead dish, that happens to be a great way to use up leftover chicken."