How to make white chili?

September 28, 8:49 AMDC Cooking ExaminerOlga Berman

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As the weather is finally cooling down, it's time to make something heartier for dinner. How about chili? You might be used to the ground beef-kidney beans-tomato sauce type of chili, but why not try something new? This version of chili I came up with is healthier because it uses chicken breasts instead of ground beef, and also ups the amount of vegetables by including carrots and celery. Give it a try!

Ingredients
2 teaspoons oil
2 chicken breasts, cubed
2 teaspoons chili powder
2 teaspoons cumin
2 carrots, peeled and diced
1/2 onion, diced
3 celery spears, peeled and diced
2 15.5 ounce cans of Northern beans, rinsed, drained
1 14.5 ounce can mild green chilies and diced tomatoes (or use any other type of canned tomatoes)


Directions
1. Heat oil in a pan. Add chicken and spices. Brown (no need to cook the chicken all the way through at this point).
2. Remove the chicken from the pan, add in the vegetables and saute till soft (you might need to add a bit of extra oil).
3. Add the chicken back into the pan. Add beans and tomatoes, mix and simmer for 20 minutes.
4. Make sure the chicken is cooked all the way through.
5. Serve with sour cream and cheese and scallions and cornbread (not pictured).