White Chili in a Bread Bowl
Recipe from
Midwest Living
This low-fat chicken and bean chili is seasoned with the rich flavors of cumin, red pepper, green chile peppers and oregano. Serve it in a bread bowl for a hearty meal.

Ingredients
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1 pounddry navy or Great Northern beanssee savings

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1 largeonion, finely chopped (1 cup)see savings

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1 or 2 4-ounce cansmild green chili peppers, drained and finely choppedsee savings

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2 clovesgarlic, finely choppedsee savings

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2 tablespoonscooking oilsee savings

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5 to 6 cupschicken broth or chicken stocksee savings

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1-1/2 teaspoonsground cuminsee savings

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1 teaspoondried oregano, crushedsee savings

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1/8 to 1/4 teaspoonground red peppersee savings

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1/2 poundboneless, skinless chicken breasts, finely choppedsee savings

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6 to 8individual round loaves of sourdough bread or squares of cornbreadsee savings

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Fresh or purchased salsasee savings

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Dairy sour creamsee savings

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Shredded Monterey Jack cheesesee savings

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Shredded colby cheesesee savings

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Chopped green onionssee savings

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Saltsee savings

Directions
1.
Rinse beans. In a covered large kettle or Dutch oven, combine beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit simmering and soak beans in cold water overnight in a covered pan.)
2.
Drain and rinse beans. In the same pan, cook onion, chili peppers, and garlic in hot oil until onion is tender.
3.
Stir in beans, chicken broth, cumin, oregano, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until beans are tender. Mash beans slightly to thicken.
4.
Add chicken. Cover and simmer for 10 to 15 minutes more or until chicken is no longer pink. Season with salt. Add additional red pepper, if you like.
5.
Hollow out sourdough loaves or split squares of cornbread. Spoon chili into bread bowls or over cornbread. Top with salsa, sour cream and shredded cheeses. Garnish with green onions. Makes 6 to 8 servings.
Nutrition information
Per serving: Calories 624, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 21 mg, Sodium 1472 mg, Carbohydrate 100 g, Total Sugar 5 g, Fiber 19 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 17%, Iron 39%.
Percent Daily Values are based on a 2,000 calorie diet
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