Title: White Chili #2
Categories: Chicken, Chili
Yield: 1 Servings

1 md Onion chopped fine
1/2 lg Green pepper chopped fine
1 lg Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tb Olive oil
1 tb Butter
1 1/4 lb Cooked boneless chicken;
-Chopped
1 cn Low salt chicken; (15-oz),
-Broth or homemade
2 cn Pinto beans one drained and;
-Rinsed one not drained and
-Pureed in blender
3/4 c Dry white vermouth
1 cn Chick peas optional
1 ts Ground cumin
1/2 ts Tabasco sauce
2 ts Chili powder
1 tb Honey
2 ts Medium hot sauce
Shredded mozzarella cheese;
-Opt.

In a medium saucepan, saute in oil and butter over medium high temperature
the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add
the cooked chicken, broth and beans. Add vermouth, chick peas, cumin,
Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low
for a half hour. For a nice touch and added flavor, melt shredded
mozzarella cheese on top of each serving.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks
on Jan 13, 1998