Abby's White Chili (Low Fat)

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READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat stock pot slightly then add Pam. Add olive oil and add onions, celery and garlic. Cook and stir for 4 - 5 minutes, until veggies are softened.
  2. Add chili powder, cumin, oregano and coriander to veggies. Mix well and cook for 1 minute. Add flour and stir until veggies is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Redeuce heat to medium and simmer, uncovered for 5 minutes.
  3. Add beans, green chilies, salt pepper and cayenne pepper to veggies. Reduce heat to medium low; cover and simmer for 15 minutes, stirring occasionally.
  4. Remove chili from heat. Stir in sour cream and cilantro.
  5. Serving suggestions: I sometimes will cook a chicken breast for 30 minutes in my toaster oven, cut it into cubes and add half for a single serving of chili.
  6. I sometimes add 1/2 cup lentils; adding more broth if it gets too thick.
  7. I like to serve the chili with a gourmet blend of wild rice with mixed brown rice (I don't know if it is readily available elsewhere) -- which makes a wonderful nutty addition to the meal.
  8. White Chicken Chili: Four boneless chicken breast could be added. Cube the chicken and cook it for 3 - 4 minutes, or until no longer pink (as in step one). Add onions, celery and garlic -- then continue with the rest of the steps.
  9. Can garnish with cheddar or Monterey Jack cheese and chopped green onions.

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