White Chili

http://www.eatingwell.com/recipes/white_chili.html

From EatingWell:  Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)

This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.

6 servings, 1 1/3 cups each | Active Time: 10 minutes | Total Time: 45 minutes

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chiles
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 3 15-ounce cans great northern beans, rinsed
• 4 cups reduced-sodium chicken broth
• 4 cups diced cooked skinless turkey, or chicken
• 2 tablespoons cider vinegar

Preparation

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

Nutrition

Per serving : 453 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 68 mg Cholesterol; 44 g Carbohydrates; 44 g Protein; 9 g Fiber; 213 mg Sodium; 965 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 5 very lean meat