Recipe By : Cook's Magazine April 1990
Serving Size : 4 Preparation Time :0:20
Categories : American Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Chicken stock or canned
- low-sodium chicken broth --
- fat skimmed and discarded
1 md Onion -- minced
1 cl Garlic -- minced
1/4 c Canned green chilies -- drained,
- coarsely chopped
3/4 ts Dried oregano
1 ts Ground cumin
1/2 ts Ground coriander
1/8 ts Ground cloves
1/8 ts Cayenne pepper
Salt
32 oz White kidney beans (2 cans) --
- undrained
Bring chicken stock to boil in a large skillet. Add next
8 ingredients plus 1/2 ts salt; cover and simmer to blend flavors,
about 10 minutes. Add kidney beans; simmer until heated through,
about 3 minutes. Serve immediately.
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Notes: A quintet of spices seasons this hearty yet low-fat,
cholesterol-free chili.
Depending upon product labeling, white kidney beans can also be
called cannellini beans.
