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White Chili

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.