Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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White Chili

Servings: 9 servings

cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
½ cup chopped shallots
3 garlic cloves, minced
1 14 ½ ounce can no-salt-added whole tomatoes, undrained and coarsely chopped
1 14 ¼ ounce can fat-free chicken broth
1 11 ounce can tomatillos, drained and coarsely chopped
1 4 ½ ounce can chopped green chiles, undrained
½ teaspoon dried oregano
½ teaspoon coriander seeds, crushed
¼ teaspoon ground cumin
2 16 ounce cans cannellini beans or other white beans, drained
3 tablespoons lime juice
¼ teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese

Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.

Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into bowls; top with cheese. Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese).

Nutritional Information: CALORIES 247 (23% from fat); FAT 6.2g (sat 2g, mono 1.7g, poly 1.7g); PROTEIN 23.3g; CARB 25.4g; FIBER 3.1g; CHOL 38mg; IRON 2.6mg; SODIUM 593mg; CALC 171mg

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