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White Chili with
Navy Beans |
White Chili with Navy Beans
1 med. onion, chopped
1 1/2 garlic cloves, minced
1 tbsp. olive oil
1 (4 oz.) can chopped mild green chiles
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper (or hot sauce
to taste)
1/2 tsp. salt (or to taste)
1 c. reduced-sodium chicken broth
2 c. drained navy beans)
1 (16 oz.) can white hominy, drained
2 c. cooked turkey, cut into 1/2 inch
cubes
1/4 c. fresh cilantro or fresh
parsley, coarsely chopped
1/2 c. shredded cheese (reduced-fat
Monterey Jack)
In a 3 quart saucepan, over medium-high heat, saute onions and
garlic in olive oil about three minutes, stirring frequently. Add
chiles, cumin, oregano, cayenne pepper (or hot sauce) and salt. Cook
one minute. Stir in chicken broth, half the navy beans, hominy and
turkey. Mash the remaining navy beans and stir into ingredients in
pan. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25
minutes or until slightly thickened. Stir in cilantro (which is an
acquired taste; substitute parsley if cilantro's not available at
the supermarket, or if you don't care for its taste, which some call
soapy). Taste and adjust seasoning, adding more cayenne pepper or
hot sauce and salt to taste. To serve, ladle into bowls and top with
2 tablespoons shredded Jack cheese, and more parsley or cilantro, if
desired. Menu suggestion: Serve with cornbread and a relish dish of
celery sticks, green pepper strips, cucumber sticks and black
olives. Variations: Substitute canned black beans for navy beans for
black-and-white chili. Sauté a roasted, seeded jalapeno pepper with
the onion, if desired. Handle any fresh chile with rubber gloves and
don't touch your face or eyes.
Serves 4.
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