White Bean Chili
Serve low fat cornbread and a salad.

Servings: 4

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves - cubed
• 1 onion, chopped
• 1 1/4 cups fat free chicken broth
• 1 - 4 ounce can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1 -15 ounce can cannellini beans, drained and rinsed
For Garnish:
• 2 green onions, chopped
• 2 ounces reduced fat shredded Monterey Jack cheese
• 1 fresh lime, cut in 4 wedges
Other garnishes that can be served at table in small bowls: Chopped red onion, chopped fresh cilantro, fat free sour cream, baked tortilla chops.

Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.

Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese or other garnishes.

Per Serving: 587 Calories; 7g Fat (11.3% calories from fat); 2g Saturated Fat; 60g Protein; 73g Carbohydrate; 17g Dietary Fiber; 73mg Cholesterol; 367mg Sodium. Exchanges: 4 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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