This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. —Carol Swainston, Sheridan, Michigan
Peppers (Hot)
Ingredients
- 2 green onions, chopped
- 1 to 2 tablespoons chopped seeded jalapeno pepper
- 2 garlic cloves, minced
- 1-1/2 teaspoons plus 1 tablespoon butter, divided
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground ginger
- 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1-1/4 cups chicken broth
- 2 tablespoons whole milk
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- Shredded cheddar cheese
Directions
- In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
- In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.
Loading Popular in the Community
Loading Reviews
