White Chili

From EatingWell: Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"Very easy, good and warming on a cold, rainy day. I used rotisserie chicken to save a step & add extra flavor. I cooked the onion in the oil and added the spices. Combined in the crockpot and let cook on high for 3 hours. I served...

6 servings, 1 1/3 cups each

Active Time: 10 minutes

Total Time: 45 minutes

Nutrition Profile

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

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.

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

3 Carbohydrate Serving

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