Spicy White Chili

Spicy White Chili

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From: Diabetic Living Magazine

Top this spicy chili with hot sauce if you love the heat.

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 cups chopped onions (2 large)
  • 4 cloves garlic, minced
  • 1 4.5-ounce can diced green chile peppers, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • 3 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 1 cup water
  • 5 cups cubed cooked turkey breast or chicken breast
  • 1 cup shredded Monterey Jack cheese with jalapeño chile peppers (4 ounces)
  • ¼ cup light sour cream
  • Snipped fresh cilantro (optional)
  • Chili powder (optional)

Preparation

  • Prep

  • Ready In

  1. Coat an unheated large skillet with cooking spray. Add oil; heat over medium-high heat. Add onions and garlic; cook 5 to 6 minutes or until tender, stirring often. Stir in green chile peppers, the 1 tablespoon chili powder, the oregano and cayenne pepper; cook for 1 minute. Transfer to a 3½- to 4-quart slow cooker.
  2. Mash one can of the beans. Stir all of the beans, the broth and the water into mixture in slow cooker. Stir in turkey. Cover and cook on low-heat setting 4 to 6 hours or on high-heat setting 2 to 3 hours. Add ¾ cup of the shredded cheese, stirring until melted. To serve, top each serving with about 1 teaspoon of the sour cream and 1 teaspoon of the remaining shredded cheese. If desired, garnish with cilantro and additional chili powder.

Nutrition information

  • Serving size: 1¼ cups chili with 1 teaspoon sour cream and 1 teaspoon shredded cheese
  • Per serving: 287 calories; 8 g fat(3 g sat); 5 g fiber; 20 g carbohydrates; 31 g protein; 14 mcg folate; 61 mg cholesterol; 2 g sugars; 368 IU vitamin A; 3 mg vitamin C; 159 mg calcium; 3 mg iron; 401 mg sodium; 588 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1 starch, 4 lean protein

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