Wednesday, 6 February 2013

White Chicken Chili

Another healthy meal that is delicious, I use the ingredient base to make beef or vegetable chilli too.

White Chicken Chili
Tosca Reno – The Eat Clean Diet Cookbook
Serves: 10


3 med Pablano chiles, stemmed, seeded and chopped
2 med Jalapeno chili peppers, seeded and deveined, chopped
2 onions, peeled and chopped
2 ribs celery, trimmed and chopped
1 large leek, white only, well rinsed and chopped
6 cloves garlic, passed through a garlic press
2 Tbsp ground cumin
2 Tbsp crumbled dried oregano
2 Tbsp crumbled dried basil
1 tsp fresh rosemary
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
8 cups water or low-sodium chicken stock
2 x 15 can oz navy beans, cannellini beans or other small white bean or combination, drained and rinsed
3 lbs boneless, skinless chicken breasts, cooked and cubed (about 3 double breasts)
Juice from 2 fresh limes
Juice from 2 fresh lemons
1/2 cup chopped fresh cilantro leaves
4 green onions, trimmed and chopped for garnish


1. In a large saucepan or Dutch oven, place all chiles, onions, celery, leeks, garlic cloves, cumin, oregano, basil, rosemary, olive oil, sea salt and black pepper. Cook over medium heat until onions become translucent – about 10 minutes.

2. Add 8 cups cooking liquid, beans and cubed chicken and bring mixture to a boil. Reduce heat and let mixture simmer for 40 minutes. Add lime and lemon juices, cilantro and green onions. Remove from heat and serve immediately.

Serve over brown rice with a dollop of plain greek yogurt (optional).

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