I couldn’t fit two recipes into today’s In The Kitchen column in the Packet, so am including a second one here. This chili, one of my weeknight delivered dinners from Simply Nutritious Meals, was simple, yet delicious. It came with a little cornbread muffin that was not too sweet.
When owner Tiffany Millen shared her recipe with me, I was shocked to find it calls for green pepper, but not green chili. If you asked me, I would invariably say I don’t like green bell pepper! I could have sworn I tasted green chili, and will defintely use a little can of those when I make this myself, but for those of you who prefer bell pepper, go for it. Maybe it was the cilantro that gave the dish the southwestern taste? As a food writer, I love it when something like this happens and blows my pre-or mis!-conceptions out of the water!
Simply Nutritious Meals White Chili Serves 6
1 tablespoon vegetable or olive oil 2 medium onions, chopped 1 large green pepper, chopped 3 cloves garlic, finely chopped 3 cups chicken broth- homemade or organic reduced sodium 2 tablespoons chopped fresh cilantro plus extra for serving 2 tablespoons lime juice 1/2 teaspoons dried oregano 1/4 teaspoon red pepper sauce 1/4 teaspoon salt One 11-14oz package of frozen white corn or sweet white and yellow corn mix but fresh when in season is best! 1 can 15-16oz white kidney beans or presoaked and boiled dried beans if you have the time 2 cups cooked chicken breast, think leftovers or a rotisserie chicken breast shredded
In 4 quart Dutch oven, heat oil over medium heat. Cook onions, peppers and garlic, stirring occasionally until peppers and onions are tender.
Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot. (1 serving of 1 1/3 cups= 320 calories, 6g fat, protein 31g, fiber 11g)
Serve over crumbled corn bread or brown rice and top with extra cilantro and sriracha sauce for added heat.