Abby's White Chili Low Fat

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I originally got this recipe from the looneyspoon series but have adapted it to suit my taste. here is my version of a thick, very satisfying chilli. i sometimes cook up some chicken breast and add it to the mix. the spices are a guideline...they can be increased or decreased according to taste. i tend to very liberal with the spices.

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Steps

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Heat stock pot slightly then add pam.

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Add olive oil and add onions , celery and garlic.

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Cook and stir for 4 - 5 minutes , until veggies are softened.

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Add chili powder , cumin , oregano and coriander to veggies.

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Mix well and cook for 1 minute.

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Add flour and stir until veggies is well coated.

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Stir in broth and evaporated milk.

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Bring mixture to a boil.

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Redeuce heat to medium and simmer , uncovered for 5 minutes.

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Add beans , green chilies , salt pepper and cayenne pepper to veggies.

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Reduce heat to medium low.

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Cover and simmer for 15 minutes , stirring occasionally.

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Remove chili from heat.

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Stir in sour cream and cilantro.

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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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I sometimes add 1 / 2 cup lentils.

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Adding more broth if it gets too thick.

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I like to serve the chili with a gourmet blend of wild rice with mixed brown rice -- which makes a wonderful nutty addition.

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Ingredients

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olive oil, onions, celery, garlic, chili powder, cumin, oregano, coriander, flour, chicken broth, evaporated 2% milk, white beans, green chilies, salt and pepper, cayenne pepper, sour cream, cilantro, cooked brown rice