Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beans
Chicken Chili
Amount Measure Ingredient -- Preparation Method
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1 medium Onion chopped fine
1/2 large Green pepper chopped fine
1 large Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tablespoon Olive oil
1 tablespoon Butter
1 1/4 pounds Cooked boneless chicken
Chopped
1 can low salt chicken -- (15-oz)
Broth or homemade
2 cans Pinto beans one drained and
Rinsed one not drained and
Pureed in blender
3/4 cup Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
1/2 teaspoon Tabasco sauce
2 teaspoons Chili powder
1 tablespoon Honey
2 teaspoons Medium hot sauce
Shredded mozzarella cheese
Opt.
In a medium saucepan, saute in oil and butter over medium high
temperature the onion, green pepper, garlic, carrot and celery 6-8
minutes. Gently add the cooked chicken, broth and beans. Add vermouth,
chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and
simmer and stir on low for a half hour. For a nice touch and added
flavor, melt shredded mozzarella cheese on top of each serving.
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Per serving: 307 Calories; 26g Fat (73% calories from fat); 1g Protein;
21g Carbohydrate; 31mg Cholesterol; 171mg Sodium
