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diane s white chili


this excellent chicken chili recipe comes from diane glass, a caterer in tulsa. she serves it in deep chili bowls, topped with chopped red onion, sliced pickled okra and nonfat yogurt. it's also easy to make. from the joselin diabetes gourmet cookbook.


# # # # # # # # # # # # # # # # #


  • Carbohydrates: 485.6
  • Fats: 21.0
  • Dietary Fiber: 25.0
  • Minerals: 15.0
  • Proteins: 84.0
  • Vitamins: 19.0
  • Water: 15.0


  1. Place beans in a large heavy pot
  2. Add cold water to cover beans by at least 3 inches
  3. Bring beans and water to a rapid boil
  4. Boil for 2 minutes
  5. Turn off heat and allow to sit
  6. Covered
  7. For 1 hour
  8. Or soak beans overnight in water to cover
  9. Drain beans
  10. Place 5 cups chicken stock in same pot
  11. Add garlic
  12. Onions
  13. Cilantro
  14. Parsley
  15. Bay leaf
  16. Oregano
  17. Thyme
  18. Cumin
  19. Mint
  20. Jalapeno and beans
  21. Bring to a boil
  22. Reduce heat and simmer until beans are very tender
  23. Stirring occasionally
  24. About 2 hours
  25. Meanwhile
  26. Remove all visible fat from chicken
  27. In a large skillet
  28. Poach chicken breasts in remaining 2 cups chicken stock until just tender
  29. About 15 minutes
  30. Cool and cut chicken into cubes
  31. Reserve stock and chicken
  32. When beans are tender
  33. Add chicken and one cup reserved stock
  34. Cook for 15 to 20 minutes until chicken is heated through
  35. Thinning chili with remaining reserved stock as needed
  36. Ladle chili into bowls
  37. Serve with chopped red onion
  38. Picked okra or green chilies and nonfat yogurt

Step 19

Total Time in Minute 150

Ingredients Count 14

cooking diane s white chili

See More Relate Photo


Dried great northern beans

Chicken stock

Garlic cloves



Flat leaf parsley

Bay leaf

Dried oregano

Dried thyme

Ground cumin



Chicken breasts

Red onions

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