White Chili

An unusual version of a traditional chili. It's delicious and easily prepared!

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp ground cumin
2 large DLM Chicken Breasts, cut into strips or cubes
(1) 19-oz can cannellini beans, drained
(1) 19-oz can garbanzo beans, drained
(1) 12-oz can white corn, drained
(2) 4-oz cans chopped green chilies, drained
2 chicken bouillon cubes
1½ cups water
Hot pepper sauce and grated or shredded Monterey Jack Cheese

Heat oil in a heavy pan. Add onion, garlic, and cumin and sauté until tender. Transfer to a 2 1/2-quart casserole dish. Stir in remaining chili ingredients; cover and bake at 350°F for 1 hour or until chicken is tender.

To serve: Stir in pepper sauce, to taste, and top with cheese. Makes 8 servings

Makes 8 servings

Allergy Warning: Contains milk