Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

White and Green Chili




Source of Recipe


LHJ


List of Ingredients




• 1 pound unseasoned meat loaf mix (1/3 lb. each ground veal, pork, and beef) or ground beef round
• 1 small onion, chopped
• 2 15-ounce cans great Northern or white beans, rinsed and drained
• 1 14-ounce can chicken broth
• 1 16-ounce jar prepared green salsa
• 1-1/2 teaspoons ground cumin
• 4 tablespoons chopped fresh cilantro, divided
• 1/2 cup dairy sour cream (optional)

Recipe



1. Heat a large Dutch oven over high heat. Add meat loaf mix and onion; cook, breaking up meat with a spoon, for 5 minutes, until no longer pink. Drain any fat. Add beans, broth, salsa and cumin. Bring to a boil; reduce heat and simmer 15 minutes.
2. Stir in 3 tablespoons cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining 1 tablespoon cilantro. Makes 4 servings.