Recipe: White Bean Thai Basil Chicken Chili (with fresh tomato and cilantro)

WHITE BEAN THAI BASIL CHICKEN CHILI

1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup butter*
2 cups boneless, skinless chicken, cut into half-inch cubes and boiled
2 cans (16 ounces each) Great Northern beans, rinsed and drained
4 cups chicken broth
1 medium tomato, seeded and chopped
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh Thai basil*
Juice of 1/2 lime
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon red chili flakes

In a 4-quart pot, cook onion and garlic in butter over medium heat until onion is tender.

Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Serve.

*To reduce fat content, 2 or 3 tablespoons of bouillon broth or olive oil may be substituted for butter when sauteing the garlic and onion. Also, the cubed chicken pieces may be added to saute pan at this point to simplify cooking process.

**If Thai basil is not available, use regular basil (though you will lose a bit of the East-meets-Southwest flavor).

Makes 8 servings
Source: Seattle Times, August 31, 2005