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Ingredientes
- 1 pound dry Great Northern white beans, rinsed, picked over
- 2 lbs. boneless chicken breast
- 1 tbsp. extra virgin olive oil
- 2 med. onions, minced
- 4 garlic cloves, chopped
- 2 (4 ounce.) cans minced mild green chilies
- 2 teaspoon grnd cumin
- 1 1/2 teaspoon dry oregano, crumbled
- 1/4 teaspoon grnd cloves
- 1/4 teaspoon cayenne pepper
- 6 c. chicken stock or possibly canned broth
- 3 c. grated Monterey Jack cheese (about 12 ounce.)
- Lowfat sour cream
- Salsa
- Minced fresh cilantro
Direcciones
- Place beans in heavy large pot. Add in sufficient cool water to cover by at least 3 inches and soak overnight.
- Place chicken in large heavy saucepan. Add in cool water to cover and bring to simmer. Cook till just tender, about 15 min. Drain and cold. Remove skin. Cut chicken into cubes.
- Drain beans. Heat oil in same pot over medium high heat. Add in onions and saute/fry till translucent/soft, about 10 min. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute/fry 2 min. Add in beans and stock and bring to boil. Reduce heat and simmer till beans are very tender, stirring occasionally about 2 hrs. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.)
- Add in chicken and 1 c. cheese to chili and stir till cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, lowfat sour cream, salsa and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 141 | 50% |
| Total Fat 15.69g | 20% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.07g | |
| Cholesterol 64mg | 21% |
| Sodium 380mg | 16% |
| Potassium 452mg | 13% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.33g | 1% |
| Protein 24.0g | 38% |
