Black and White Bean Chicken Chili
Great way to use up left over rotisserie or cooked chicken. From Mom (Pat Currie).
- Preparing Time: 40 minutes
- Total Time: 40 minutes
- Served Person: 6
white meat free
contains gluten
red meat free
shellfish free
pescatarian
- 1 1/2 teaspoons ground cumin
- 2 cups milk
- 1/4 cup flour
- 1 cup onion chopped
- 1 clove garlic minced or pressed
- 2 tablespoons oil i use olive oil
- 2 to 3 teaspoons chili powder to taste
- 1 package frozen shoepeg corn 16 to 18 ounces
- 1 can great northern beans 15.5 ounce, drained, rinsed
- 1 can black beans 15.5 ounce, drained rinsed
- 1 or 2 cans chicken broth 14 to 28 ounces- original was 1 can
- 1 to 2 cups cooked chicken shredded or cubed
- 1 can green chili diced- i use 7 ounce, original was 4 oz can
- 1/4 cup fresh cilantro chopped, or 1 tsp dried
- Carbohydrate 156.811210188056 g
- Cholesterol 397.760000336247 mg
- Fat 122.62528381278 g
- Fiber 4.29776303652442 g
- Protein 98.3355254212369 g
- Saturated Fat 65.6021127354231 g
- Serving Size 1 1 Serving (1515g)
- Sodium 1542.5946045405 mg
- Sugar 152.513447151532 g
- Trans Fat 6.48375790386267 g
- Calories 2099 calories
In a 6 quart pan, heat the oil and saute the onion until softened. Add the garlic and cook for 1 minute more. Stir in flour, chili powder and cumin. Cook for a minute or two. Gradually whisk in the milk. Add the rest of the ingredients, except the cilantro if using fresh. Stir and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in the cilantro. Can garnish with more cilantro if desired.
