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WHITE CHILI

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
A wonderful quick dinner with corn muffins and tossed salad. Freezes well.
Serves 4
 

• 1/2 medium  onion (chopped)
• 1/2 cup / 125 ml green pepper (chopped)
• 3 stalks celery (chopped)
• 1/4 cup / 60 ml mild green chilies
• 2 cloves garlic (minced)

In a large frypan, saute in 1 tablespoon oil until just tender. Set aside.
 

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups / 500 ml chicken broth
• 1/2 cup/ 125ml milk

In a soup pot, melt butter, blend in flour, and cook briefly. Stir in broth and milk. Cook over medium high heat, stirring continuously, until sauce thickens.
 

• 2 cups / 500 ml cooked navy beans
• 2 cups / 500 ml corn
• 1 cup / 250 ml cooked chicken or turkey (chopped)
• 1/4 cup / 60 ml sour cream
• 1 teaspoon poultry seasoning
• 1 teaspoon ground cumin

Add to soup pot with sauteed vegetables and heat through. Season to taste with chopped fresh cilantro, salt, and pepper. Garnish with shredded cheese (optional).
 

Lorie Miller, Indianapolis, Indiana