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White Bean Chili (Opt. Lacto)

chili, tex-mex, beans, low-fat, chicken

1 lb white beans (like great
1 northerns)
2 large onions, diced
2 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon poultry seasoning
2 to 4 oz cans diced green
1 chiles
1 8 oz can salsa verde
1 (optional)
7 cup chicken-like or veggie
1 stock
2 bay leaves
1/2 lb tomatillos, cleaned &
1 quartered
1 cup fresh cilantro, coarsely
1 chopped
1 salt and pepper to taste
2 tablespoon fresh lime juice
1 cup chopped green onions
1 optional - ff sour cream

Soak beans overnight or use quick soak method (bring beans and water to cover by 1" to a boil for 5 min. Turn off heat and cover. Let sit 1 hour, then proceed). Pour off soaking water and cover beans with fresh water and bring to full boil. Lower heat and simmer. While beans simmer, in a large soup kettle or dutch oven, saute onions using your favorite ff method (I use a little stock), when translucent, add cumin, chili pd, poultry seasoning, green chiles and salsa verde. Saute for 5 minutes, adding a little stock if it begins to stick. Then add the rest of the stock, bay leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer uncovered while beans continue to cook. When beans are just tender (1-2 hours) add them to the soup pot and simmer everything together for another 1/2 hour. Season with salt and pepper to taste. Just before serving, add the rest of the cilantro and the lime juice, stir to blend. Ladle into big bowls and top with green onions and an optional dollop of ff sour cream. Posted by MAYFLIES@aol.com to the Fat- Free Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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