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White Chili

Yield: 1 Servings

1 md onion fine,Chopped
1/2 lg green pepper fine,Chopped
1 lg clove garlic,Minced
1 carrot,Shredded
2 stalks celery fine,Chopped
1 T olive oil
1 T butter
1 1/4 lb boneless chicken,Cooked
1 chopped
1 cn (15-oz) low salt chicken
1 broth (or homemade)
2 cn pinto beans one and,Drained
1 rinsed one not and,Drained
1 pureed in blender
3/4 c dry white vermouth
1 cn chick peas optional
1 t cumin,Ground
1/2 t tabasco sauce
2 t chili powder
1 T honey
2 t medium hot sauce
1 mozzarella cheese,Shredded
1 opt.

In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add
vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.

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