white chili

I have quite a few “chili” recipes that I created while working third shift. I’d cook up a batch and it would make two complete meals. They’re all variations on the meat/bean/heat theme I think of as chili, because chili is relatively well-rounded, relatively low in carbs (which I tend to overdo), and really low in calories.

INGREDIENTS:

1/2 lb chicken (ground, lean)
1 1/2 cups navy beans (1 can)
1 cup water
1/2 cup bell pepper (orange, fine diced)
1/2 cup onion (vidalia, coarse diced)
1/4 cup sour cream
1 tbsp Mexican Oregeno
1 teasp white pepper (fine ground)
1 teasp sea salt
1/2 teasp coriander
1/2 teasp sage (rubbed)
1/2 teasp thyme
1/4 teasp star anise
1 temple orange (~1/2 C juice?)
24 drops mesquite smoke solution

METHOD:

Combine beans, water, salt, thyme, and white pepper in sauce pan and simmer on low heat. Brown chicken, onion, pepper, and oregeno in skillet, then add to sauce pan and simmer for an additional five minutes. Remove from heat and stir in juice from orange and remaining spices (coriander, sage, and anise). Add a dollop of sour cream to each bowl.

( I want to eventually try substituting mesquite pod powder (I need to remember to order some!) for the smoke solution and/or with pumpkin. And maybe tomatillos.)

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