"White" Chili

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This recipe works especially well with "hapa" rice (a mix of ½ brown and ½ white rice).  The tomato and green onion add refreshing color and flavor to this wholesome, satisfying dish.

Total Time:  40 minutes
Makes:  4 servings

Ingredients

• 2 teaspoons canola oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1½ boneless, skinless chicken breast, chopped into bite-sized pieces
• 2 cups chicken broth (low-fat, low-sodium is best)
• 1 can cannellini or great northern beans
• ½ 14 oz. can vegetarian refried beans
• 1 teaspoon cumin
• 1½ teaspoons chili powder
• ½ cup fresh tomato, diced
  
• ½ cup green onion, sliced
  
• ½ cup sour cream
• Tortilla chips (optional)

Directions

Heat oil in a large pot, then sauté the onions for about 5 minutes before adding in the garlic and stirring for 30 seconds.  Add the chicken and cook for another 5 minutes.  Add the broth.  Stir in the cannellini beans and the refried beans, whisking if needed.  Add the cumin and chili powder, and continue to cook on low heat for 10-15 minutes to let the ingredients settle in.

To serve, spoon chili into a bowl over rice and top with green onion, sour cream, a sprinkle of fresh diced tomato and a few tortilla chips.

Recipe created by Personal Chef Michi Harris