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Recipes  |
White Chicken Chili
This is a quick and easy chili recipe for a week night meal. It has a wonderful mix of flavors, protein, veggies and textures. Serve over brown rice and it becomes a high fiber meal. If you prefer more heat, add 1-2 fresh jalapenos or some crushed red pepper flakes. The corn brings additional flavor and color to this chili recipe. We served this with some baked corn tortillas cut in triangles and dipped into the chili. 1 lb lean ground chicken 1 chopped onion 2 teaspoons Granulated Garlic 3 cups low sodium chicken broth 1 1/2 teaspoons Mediterranean Oregano 1 teaspoon Ground Cumin 1/4 teaspoon Cayenne Pepper Medium Heat 2 medium chopped zucchini 2 15 oz cans cannellini beans 1 4.5 oz can chopped green chiles 1/2 cup low fat Monterey Jack cheese Directions: 1. In 4 to 5 quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink 2. Stir in all remaining ingredients, except cheese 3. Bring to a boil 4. Reduce heat and cover and simmer 10 minutes, stirring occasionally, until zucchini is tender 5. Remove from heat 6. Stir in cheese until melted Serves: 6 Calories: 330 Calories from Fat: 50 Total Fat: 5g Cholesterol: 58mg Sodium: 725mg Carbohydrate: 39g |
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