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.


White Chili in a Bread Bowl

by 2  people


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Ingredients
  • 1 pound
    dry navy or Great Northern beans
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  • 1 large
    onion, finely chopped (1 cup)
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  • 1 or 2 4-ounce cans
    mild green chili peppers, drained and finely chopped
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  • 2 cloves
    garlic, finely chopped
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  • 2 tablespoons
    cooking oil
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  • 5 to 6 cups
    chicken broth or chicken stock
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  • 1-1/2 teaspoons
    ground cumin
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  • 1 teaspoon
    dried oregano, crushed
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  • 1/8 to 1/4 teaspoon
    ground red pepper
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  • 1/2 pound
    boneless, skinless chicken breasts, finely chopped
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  • 6 to 8
    individual round loaves of sourdough bread or squares of cornbread
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  •  
    Fresh or purchased salsa
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  •  
    Dairy sour cream
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  •  
    Shredded Monterey Jack cheese
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    Shredded colby cheese
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  •  
    Chopped green onions
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  •  
    Salt
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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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