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).

How to Make It

Step 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.

Step 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.

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