White Chili

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Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic. (From our September/October 1991 issue).
9 servings (serving size: 1 cup chili and 1 tablespoon cheese)


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Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 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.

Created date

April 2002

Nutritional Information

Calories 247
Caloriesfromfat 23 %
Fat 6.2 g
Satfat 2 g
Monofat 1.7 g
Polyfat 1.7 g
Protein 23.3 g
Carbohydrate 25.4 g
Fiber 3.1 g
Cholesterol 38 mg
Iron 2.6 mg
Sodium 593 mg
Calcium 171 mg