This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.
From EatingWell: Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 1 1/3 cups each
Active Time: 10 minutes
Total Time: 45 minutes
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 2 4-ounce cans chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper
- 3 15-ounce cans great northern beans, rinsed
- 4 cups reduced-sodium chicken broth
- 4 cups diced cooked skinless turkey, or chicken
- 2 tablespoons cider vinegar
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.
Nutrition Per serving:
453 calories; 6 g fat (2 g sat, 2 g mono); 68 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 44 g protein; 9 g fiber; 213 mg sodium; 965 mg potassium.
Nutrition Bonus: Niacin (80% daily value), Fiber (45% dv), Vitamin C (30% dv), Iron (25% dv).
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 5 very lean meat