Well, I am back from my glutton filled weekend away. We went to see my relatives in PA. Way too much eating. Oh I embarassed to tell you that I ate way (weigh) too much but a good thing came out of it- I am remotivated. My cousin just started WW and she was so good, watching everything she ate. While I felt sick because I ate too much. Such a stark contrast. Oh the guilt. But, I hereby let the guilt go and I will pick up my calorie notebook and have at it again. Hello Sparkpeople. Goodbye gluttony. I am joining the ranks of the goodeaters in our battle of the bulge!
I am all for fully loaded posole, as you can see in that link. So I transferred the concept to my chicken and bean chili. Iwished I had some avocadoes to add to it.
Chicken and Bean Chili
1 can white beans, half of them mashed
2 cloves of garlic, minced or pressed
8 oz cooked chicken diced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 cup onions, chopped
2 cups chicken broth or veggie broth
1/4 cup chopped cherry pepper chilies (you could use regular chiles- I just have a ton of them frozen)
1 tablespoon olive oil
2 oz Empire cheese shredded
s and p to taste
Garnish with: radishes, cilantro, avocado, green onions
Saute onions until golden, add garlic cook one minute more. Add broth, spices, chilies and beans. Bring to a boil and simmer for about 20 minutes. Add cooked chicken, cook five minutes more, just until the chicken is heated through. Garnish with some shredded cheese and any veggies you would like.