Veg White Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- Garlic (4 cloves)- Chopped Onions (like... a fistful?)- 2 Gardein chikn cutlets (this was Scaloppini kind)- Can of "fire roasted" diced tomatoes with green chilies- 1 cup of veggie or chikn broth- Herbs including cilantro (this time was about 3 sprigs of Oregano, 3 or 4 BIG cilantro sprigs, and a parsley sprig)- Can of white kidney beans- Monterey Jack Cheese (I actually used Quesadilla because it's what I had)
- Put a dollop of oil in a big wok (or a small pot for those without large American-style woks like me) and turn it on med-high heat; go ahead and put the garlic in to start softening up. If your "meat" is frozen, you may want to prop it up on the sides of the wok to start thawing. Um, I guess this is where I should say that as much as I love garlic, I didn't want it to overwhelm the herbs, so I didn't chop it. I picked them out when I was done. If you don't want to do that, use less cloves than I did.
- Once heated up, chop up you chikn and your onions, and dump them in the pan. Stir a bit. Cook until the onions are a bit transparent.
- Dump in the can of tomatoes. Don't even try to drain those suckers. Also add the broth now. Start cutting up the herbs. Stop cutting when you're at about the level of herbs that you're comfortable with. I LOVE herbs and strongly flavored chili, so I cut until I was about halfway down my large sprigs. The chili won't be bland if you don't add herbs, but they're good for you, so at least add a little. I used fresh from the garden herbs.
- Stir in the herbs to make sure they're getting stewed, not burned, and bring the pan/pot to a boil. As soon as you get the big bubbles, take it down to simmer, and leave it for 15 minutes. This will be the hardest thing ever, because IT WILL SMELL DELICIOUS.
- Open and drain the white kidney beans. After the 15 minutes has passed, dump them in, stir them in, then let it simmer another 5 minutes.
- After 5 minutes TURN OFF THE STOVE. Dish out this pure yumminess into your bowl and top as you wish. Enjoy!
Serving Size: makes about 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user NAPOLEANA.
- Once heated up, chop up you chikn and your onions, and dump them in the pan. Stir a bit. Cook until the onions are a bit transparent.
- Dump in the can of tomatoes. Don't even try to drain those suckers. Also add the broth now. Start cutting up the herbs. Stop cutting when you're at about the level of herbs that you're comfortable with. I LOVE herbs and strongly flavored chili, so I cut until I was about halfway down my large sprigs. The chili won't be bland if you don't add herbs, but they're good for you, so at least add a little. I used fresh from the garden herbs.
- Stir in the herbs to make sure they're getting stewed, not burned, and bring the pan/pot to a boil. As soon as you get the big bubbles, take it down to simmer, and leave it for 15 minutes. This will be the hardest thing ever, because IT WILL SMELL DELICIOUS.
- Open and drain the white kidney beans. After the 15 minutes has passed, dump them in, stir them in, then let it simmer another 5 minutes.
- After 5 minutes TURN OFF THE STOVE. Dish out this pure yumminess into your bowl and top as you wish. Enjoy!
Serving Size: makes about 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user NAPOLEANA.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 6.1 g
- Cholesterol: 7.5 mg
- Sodium: 516.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.8 g
- Protein: 14.2 g
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