White Bean Chili

Name: White Bean Chili
Ingredients: 1/4 pound drained Great Northern beans; 2 (14 1/4-ounce) cans no-salt-added chicken broth; Vegetable cooking spray; 2 teaspoons vegetable oil; 1 cup chopped onion; 1/2 cup sliced green onions; 2 cloves garlic, minced; 1 pound freshly ground raw chicken breast; 1 cup fresh or frozen whole-kernel corn; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1 (4 1/2-ounce) can chopped green chiles; 2 tablespoons yellow cornmeal; Chopped green onions (optional)

15 ingredients

2 steps

Ingredients

1/4 pound drained Great Northern beans
2 (14 1/4-ounce) cans no-salt-added chicken broth
Vegetable cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
1/2 cup sliced green onions
2 cloves garlic, minced
1 pound freshly ground raw chicken breast
1 cup fresh or frozen whole-kernel corn
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (4 1/2-ounce) can chopped green chiles
2 tablespoons yellow cornmeal
Chopped green onions (optional)

Directions

1

Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and return to Dutch oven. Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Remove 1/4 cup cooked beans, and mash with a fork. Return mashed beans to Dutch oven.
2

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot; add chopped onion, sliced green onions, and garlic; saute until tender. Add chicken; cook until chicken is no longer pink, stirring until it crumbles. Add chicken mixture to beans in Dutch oven; stir well. Add corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Sprinkle cornmeal over chili; cook until thickened, stirring often. To serve, ladle into individual bowls, and top with chopped green onions, if desired.