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.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 10 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 453 calories; 7 g fat (2 g sat, 2 g mono); 68 mg cholesterol; 52 g carbohydrate; 47 g protein; 11 g fiber; 215 mg sodium.

Nutrition bonus: Niacin (80% daily value), Fiber (45% dv), Vitamin C (30% dv), Iron (25% dv).

3 Carbohydrate Servings

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

I threw all the ingredients into a crockpot and let the chili cook on low for about 4-5 hours. It was delicious, definitely needs the lime to perk up the flavors.

Julie

This is a keeper. Adding the lime, to your own taste really tops it off. I didn't think the lime would work but it does. I also added some red pepper flakes for a little extra punch.

Sherry, Kendallville, IN

This is a major weeknight staple at our house. I often double the recipe as it reheats really well for lunch the next day. Lime really sets off the flavors; I often serve it with whole grain tortilla chips and avocado with a green salad.

Kim, Austin, TX

Just didn't do it for me. More like a chicken soup than a chili. Guess I just like a bowl of red more!

troy, WA

This tasted great, I used my left-over turkey from thanksgiving. It freezes well, too, for taking to lunch at work!

Danielle, Traverse City, MI

Very easy to make for a quick weeknight dinner. The lime definitely brings out the flavor of the chili. I thickened the sauce a bit after reading the previous comments that it was like a soup, but it was not really necessary. I served it over rice, and everyone enjoyed it.

Lia