White Bean Chicken Chili Meatless
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 teaspoon vegetable oil | |
| 2 1/4 lbs. meatless chicken pieces | |
| 1 teaspoon vegetable oil | |
| 1 large onion | Washed, peeled and diced. |
| 1 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 3 cloves garlic | Minced. |
| 1 tablespoon chili powder | |
| 1 teaspoon ground cumin | |
| 1 tablespoon all-purpose flour | |
| 1 teaspoon dried oregano | |
| 1 (7 oz.) can diced green chilies | |
| 1 tablespoon fine cornmeal | |
| 2 cups low salt vegan chicken broth, divided | |
| 2 (15 ounce) cans reduce sodium white beans, drained | Rinse to remove excess salt |
| 1 cup low salt vegan chicken broth | |
| 1/2 teaspoon white sugar | |
| 1 pinch cayenne pepper (optional) | |
| 1/3 cup green onions | Wash, trim and chopped. (including green tops) |
| 1/3 cup light sour cream | For vegan: use vegan sour cream |
| 1/3 cup fresh cilantro | Wash, trim and chopped. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. | |
| 2 | Stir chili powder, cumin, flour, green chilies and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir. Stir in cornmeal and bring to a simmer. | |
| 3 | Stir in beans and 1 more cup chicken broth. Add chicken to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro. | Cook until internal temperature reaches 165°F. |
