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1
Heat stock pot slightly then add Pam.
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2
Add olive oil and add onions, celery and garlic.
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3
Cook and stir for 4 - 5 minutes, until veggies are softened.
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4
Add chili powder, cumin, oregano and coriander to veggies.
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5
Mix well and cook for 1 minute.
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6
Add flour and stir until veggies is well coated.
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7
Stir in broth and evaporated milk.
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8
Bring mixture to a boil.
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9
Redeuce heat to medium and simmer, uncovered for 5 minutes.
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10
Add beans, green chilies, salt pepper and cayenne pepper to veggies.
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11
Reduce heat to medium low; cover and simmer for 15 minutes, stirring occasionally.
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12
Remove chili from heat.
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13
Stir in sour cream and cilantro.
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14
Serving suggestions: I sometimes will cook a chicken breast for 30 minutes in my toaster oven, cut it into cubes and add half for a single serving of chili.
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15
I sometimes add 1/2 cup lentils; adding more broth if it gets too thick.
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16
I like to serve the chili with a gourmet blend of wild rice with mixed brown rice (I don't know if it is readily available elsewhere) -- which makes a wonderful nutty addition to the meal.
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17
White Chicken Chili: Four boneless chicken breast could be added.
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18
Cube the chicken and cook it for 3 - 4 minutes, or until no longer pink (as in step one).
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19
Add onions, celery and garlic -- then continue with the rest of the steps.
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20
Can garnish with cheddar or Monterey Jack cheese and chopped green onions.
