Notes for the Road: Walk Georgia Blog

Ingredients 

Yield: 10 servings

4 cups white beans (cooked, see recipe)

1 tbsp oil oil

2 red peppers, chopped

1 large onion, chopped

1 green chili, chopped

3 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1 tsp oregano

2 cups low sodium chicken broth

2 cups skim or low-fat milk

1/4 cup cilantro

3/4 pounds cooked chicken, shredded

6 corn tortillas, toasted and cut into squares (optional)

Instructions

1. Sauté peppers and onion in olive oil.
2. Add green chili, garlic, spices and chicken broth. Simmer for 20 minutes.

3. Add milk, cooked beans, and cooked chicken. Allow to thicken before adding cilantro. Heat through.

4. Top chili with crisp tortillas before serving.

Source: Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes; USDA Mixing Bowl website

Cost Per recipe: $6.11 Per serving: $0.61

Notes: If using canned white beans, rinse and drain before using for less sodium. May use any vegetable oil in place of olive oil.
May use fresh parsley in place of fresh cilantro. May use a mix of other spices such as cayenne pepper, cumin, or oregano in place of chili powder. May use Italian mixed herbs/seasonings, basil, or thyme in place of oregano.