Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic. (From our September/October 1991 issue).

Recipe by Cooking Light April 1997

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Yield:
9 servings (serving size: 1 cup chili and 1 tablespoon cheese)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

247 calories; calories from fat 23%; fat 6.2g; saturated fat 2g; mono fat 1.7g; poly fat 1.7g; protein 23.3g; carbohydrates 25.4g; fiber 3.1g; cholesterol 38mg; iron 2.6mg; sodium 593mg; calcium 171mg.
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