White-Bean Chili With Five Spices |
Course : Beans
Serves: 4 |
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Ingredients:
3/4 cup chicken stock OR canned low sodium chicken broth -- fat skimmed |
1 medium onion -- minced |
1 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 |
1/2 teaspoon salt |
32 ounces white kidney beans- -- (cannellini beans) undrained -- (2 cans) |
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Preparation / Directions:
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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Nutritional Information:
18 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 405mg Sodium |
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