Title: White Chili #2
Categories: Soup Meat Chili
Yield: 6 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 | (15-oz) low salt chicken broth or homemade |
| 2 | cn | Pinto beans one drained and rinsed one not drained and puree |
| 3/4 | c | Dry white vermouth |
| 1 | cn | Chick peas optional |
| 1 | ts | Ground cumin |
| 1/2 | ts | Tabasco sauce |
| 1 | ts | Chili powder |
| 1 | tb | Honey |
| 2 | ts | Md 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.