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Maybe i have too much imagination...



...but don't tell me that this eggplant 'with arms' doesn't have a human look!

I wanted to prepare a chili white variant, with chicken and white beans. Of course I added also my white eggplants, tasty and delicate.

I know, I should have used a white (or pale yellow) chili too, like the Banana Sweet, but I had harvested some unripe Jalapeno Mitla, and they added a touch of green (and of spiciness) to the chili.



White Chicken Chili

Ingredients
Serves two:
400g chicken breast
250g white giant beans
1 clove garlic
1 potato, peeled
100g white eggplant
3 green jalapenos
1 tbsp flour
1 tsp cumin seeds

Directions
Cut the potato and the eggplants into slices, then fry them in a large skillet with oil and minced garlic.
Add the chicken cut into chunks, the thinly sliced chilies and cook for about ten minutes.
Sprinkle with the flour and mix well.
Add cumin seeds and half glass of water and cook another few minutes.

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One year ago: Indian Singara with Ginger

Two years ago: September gardening tips: Autumn seeding

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This post joins to MLLA - My Legume Love Affair #28, hosted and created by The Well-Seasoned Cook.

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This goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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