Chicken and White Bean Chili
Serve with crusty Low Fat Corn Bread.

Servings: 6

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 8 - 10 sliced canned jalapeno peppers, chopped more or less for heat
• 1 (4 ounce) can chopped green chili peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon ground cayenne pepper (up or down for more or less heat)
• 2 (14 1/2 ounce) cans chicken broth
• 3 cups chopped cooked chicken breasts
• 3 (15 ounce) cans white beans, navy beans are softer and make it thicker

• Chopped Cilantro
• Chopped Sweet Onions
• Light or Low-Fat Sour Cream
• Shredded Low Fat Cheddar Cheese

Heat the oil in a large saucepan over medium heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Garnish as desired.

Per Serving (does not include garnishes): 432 Calories; 6g Fat (11.9% calories from fat); 1g Saturated Fat; 47g Protein; 48g Carbohydrate; 12g Dietary Fiber; 69mg Cholesterol; 1468mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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