Photo by: Katie Lerum Zeller
White Chili With Zucchini
Food Ingredients:
2 cups dried white beans 4 bay leaves 4 cloves of garlic 1 medium zucchini, chopped 4 1/2 cups chicken stock 2 chicken breasts, boneless, skinless 1 green pepper, chopped 1 yellow pepper, chopped 1 large onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 1 tablespoon olive oil 4 ounces green chiles, chopped 1 teaspoon chili powder 2 teaspoons oregano green Tabasco to taste
Recipe preparation:
1 Soak dried beans for 5 hours or overnight. 2 Drain. Put beans in a large pot, with water to cover by 2 inches. Bring to a boil over medium heat, and cook, covered, for 20 minutes. 3 Drain beans and cover with fresh water by 2 inches. Add bay leaves, whole, peeled garlic and 1 1/2 tsp salt. Bring to a boil, reduce heat and simmer, partially covered until beans are tender, 60 – 90 minutes. 4 Drain beans, discarding bay leaves and garlic. 5 Cook zucchini (courgette) in 1/2 cup chicken stock until tender, purée. 6 Cut chicken into small pieces and poach in 1 cup chicken stock. 7 Heat oil in soup pot. Add chili powder and sauté. 8 Add onion, celery and peppers; sauté 5 minutes. 9 Add garlic and sauté 5 minutes longer. 10 Add chicken, poaching liquid, puréed zucchini (courgette), oregano, and as much of remaining chicken stock as you like. Cover and simmer 20 minutes. 11 Add green chiles and simmer 10 minutes longer. 12 Taste; add as much green Tabasco as you like. Serve.
Recipe source: Foodista recipe
