Easy White Chicken Chili

Dinner

Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food.

Average Rating: 4.727272

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 pound lean ground chicken
1 medium onion, chopped
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4 ounces) chopped green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Instructions

1. In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles.
2. Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired.

Freeze option:
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

1 cup: 228 calories, 5g fat (1g saturated fat), 54mg cholesterol, 504mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 22g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch.