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Cook'n with Betty Crocker 
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White Bean Chili |
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Serves: 6 Print this Recipeprep: 15 min cook: 20 min 1/4 cup butter or margarine 1 large onion, chopped (1 cup) 1 clove garlic, finely chopped 4 cups 1/2-inch cubes cooked chicken 3 cups ready-to-serve chicken broth 2 tablespoons chopped fresh cilantro 1 tablespoon dried basil leaves 2 teaspoons chili powder or ground red chilies 1/4 teaspoon ground cloves 2 cans (15 to 16 ounces each) great northern beans, undrained 1 medium tomato, chopped (3/4 cup) Blue or yellow corn tortilla chips 1. Melt butter in Dutch oven over medium heat. Cook onion and garlic in butter about 5 minutes, stirring occasionally, until onion is tender. 2. Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Serve with tomato and tortilla chips. wing it! Ground red chilies are made from finely ground dried red chilies and containing no other ingredients. Chili powder starts with ground red chilies but also has cumin and oregano, and it may include paprika, coriander and salt. 1 SERVING: Calories 415 (Calories from Fat 160); Fat 18g (Saturated 4g); Cholesterol 80mg; Sodium 760mg; Carbohydrate 46g (Dietary Fiber 10g); Protein 43g * % DAILY VALUE: Vitamin A 18%; Vitamin C 4%; Calcium 16%; Iron 40% * DIET EXCHANGES: 3 Starch, 4 Lean Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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