White Chili

      Yield: 1 Servings

      1 md onion fine,Chopped

    1/2 lg green pepper fine,Chopped

      1 lg clove garlic,Minced

      1    carrot,Shredded

      2    stalks celery fine,Chopped

      1 T  olive oil

      1 T  butter

  1 1/4 lb boneless chicken,Cooked

      1    chopped

      1 cn (15-oz) low salt chicken

      1    broth (or homemade)

      2 cn pinto beans one and,Drained

      1    rinsed one not and,Drained

      1    pureed in blender

    3/4 c  dry white vermouth

      1 cn chick peas optional

      1 t  cumin,Ground

    1/2 t  tabasco sauce

      2 t  chili powder

      1 T  honey

      2 t  medium hot sauce

      1    mozzarella cheese,Shredded

      1    opt.

In a medium saucepan, saute in oil and butter over medium high

temperature the onion, green pepper, garlic, carrot and celery 6-8

minutes. Gently add the cooked chicken, broth and beans. Add

vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and

hot sauce and simmer and stir on low for a half hour. For a nice

touch and added flavor, melt shredded mozzarella cheese on top of