INGREDIENTS

    WHITE CHILI
  • vegetable oil cooking spray
  • 1 cup onions , chopped
  • 3/4 teaspoon garlic , minced
  • 3/4 teaspoon finely chopped fresh gingerroot
  • 1/2jalapeno pepper, finely chopped
  • 3 ounces mushrooms , cut into fourths
  • 2 teaspoons flour
  • 11 ounces boneless skinless chicken breasts , cubed
  • 1 1/4 lbs canned white beans, such as navyor great northern beans , drained and rinsed
  • 1 1/4 cups organic low sodium chicken broth
  • 3/4 teaspoon dried oregano leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 3/4 bay leaf

    • GARNISH

  • 3/4 small tomato
  • 1 1/4 green onions , thinly sliced
  • 1 tablespoon green olives or black olives
  • 1 teaspoon green olives or black olives
  • 1 tablespoon finely chopped cilantro or parsley
  • 1 teaspoon finely chopped cilantro or parsley
  • guacamole (to be sreved on the side or set up as a Chili Bar)
  • sour cream (to be served on the side or set up as a Chili Bar)
  • salsa (to be served on the side or set up as a Chili Bar)
  • corn tortilla strips (to be served on the side or set up as a Chili Bar)

    • BASMATI RICE

  • 2 cups water
  • 1 cup basmati rice
  • 1/8 teaspoon saffron

DIRECTIONS

  1. MAKE WHITE CHILI:.
  2. Spray large saucepan with cooking spray; heat over medium beat until hot.
  3. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
  4. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
  5. Stir in flour; cook 1 minute longer.
  6. Add chicken, beans, chicken broth, and herbs; heat to boiling.
  7. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes.
  8. Discard bay leaf, season to taste with salt and white pepper.
  9. BASMATI RICE (To be cooked at the same time as the chili):.
  10. Bring water to a boil in a saucepan over high heat.
  11. Stir in rice and saffron and immediately reduce heat to low.
  12. Cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  13. Remove from heat and let stand 5 minutes, covered.
  14. Fluff with a fork before serving.
  15. ASSEMBLY:.
  16. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro & serve with rice.
  17. To be served on the side or set up as a chili bar: chopped tomatoes, guacamole, sour cream, salsa, tortilla strips, etc.