White Chili

White Chili Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.

Yield:

6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 19 %
Fat 4.1 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 24.8 g
Carbohydrate 14.3 g
Fiber 3 g
Cholesterol 56 mg
Iron 1.6 mg
Sodium 456 mg
Calcium 63 mg

Ingredients

2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)

Preparation

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Note:

Bill and Cheryl Jamison,

September 2008
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