Chicken and White Bean Chili

This is a quick and easy chili recipe I found in the December issue of Southern Living.  I made a few modifications.

• I used leftover turkey from Thanksgiving instead of the chicken.
• I used one can rotel tomatoes instead of the green chiles.  This added just enough heat for us!

This was tasty with sour cream and cheese sprinkled on top.

Ingredients

• 3  to 4 cups chopped cooked chicken
• 4  (16-oz.) cans navy beans, drained and rinsed
• 4  (4.5-oz.) cans chopped green chiles
• 1  (14-oz.) can low-sodium fat-free chicken broth
• 2  tablespoons  Chili Seasoning Mix
• Garnishes: sour cream, fresh cilantro sprig

Preparation

1. Stir together first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Chili Seasoning Mix 

Ingredients

• 3/4  cup  chili powder
• 2  tablespoons  ground cumin
• 2  tablespoons  dried oregano
• 2  tablespoons  dried minced onion
• 2  tablespoons  seasoned salt
• 2  tablespoons  sugar
• 2  teaspoons  dried minced garlic

Preparation

1. Stir together all ingredients. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.