White Chilli

Servings

6

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch spring onions, thinly sliced
• 1 red pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and finely chopped
• 1 clove finely chopped garlic
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup plain flour
• 2 cups chicken broth
• 2 (14 ounce) cans kidney beans

Instructions

1. In a large skillet, heat olive oil over medium heat. Add chicken, and sauté until cooked through. Remove the chicken from the pan.
2. Sauté the onion, red pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sautéed chicken and vegetables.
4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.