White Chili II

Flecks of jalapeno and red and yellow bell peppers accent this hot, zesty chicken and white bean chili. Not for the timid.

Rated 4.6 from 139 votes

In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.

Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper.Mix thoroughly.

In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.

Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

What You Need

Instructions

Popular Recipes List