Hounds-tooth Chili (Diabetic Black and White Bean Chicken Chili)
10 Minutes to Prepare
Only 30 Minutes to Cook
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
3/4 c low fat, shredded monterey jack cheese
oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until
chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices,
continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25
minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove
from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per
cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
jannrob!nson Culinary Living http://vimeo.com/53019476
Making Southern Life and Southern Food Fabulous!
B-Metro One-on-One: Atticus Rominger and Jann Robinson