White-Bean Chili with Five Spices

* Exported from MasterCook *

White-Bean Chili with Five Spices

Recipe By : Cook's Magazine April 1990
Serving Size : 4 Preparation Time :0:20
Categories : American Main Course
Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken stock
or canned low sodium chicken broth -- fat skimmed and
discarded
1 medium onion -- minced
1 large clove garlic -- minced
1/4 cup drained canned green chilies -- coarsely chopped
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
Salt
32 ounces white kidney beans-(cannellini beans)
undrained (2 cans)

TO COOK AND SERVE:
Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus 1/2
teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney
beans; simmer until heated through, about 3 minutes. Serve immediately.

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NOTES : A quintet of spices seasons this hearty yet low-fat, cholesterol-free c
hili.

Depending upon product labeling, white kidney beans can also be called cannelli
ni beans.
Nutr. Assoc. : 0 0 0 0 0 3575 0 0 0 0 0 0 26386 0