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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Wish I had time for just one more bowl of chili."
-the dying words of Kit Carson

The refrigerator light goes on...

Compare this to the original White Chili. There’s really not much difference and traditional chili, like many Mexican / Southwestern recipes, can actually be pretty good for you. The removal of the chili powder and the Tabasco as GERD triggers and reducing the amount of milk make this more GERD friendly.

Low-fat White Cheddar

It can be difficult to find a low-fat white cheddar cheese and you can use low-fat Monterey Jack or regular low-fat cheddar. Kraft makes a good version that is marketed under the Cracker Barrel� brand. It is labeled "made with 2% milk, Reduced Fat."

White Chili - GERD / Acid Reflux Safe Version

Servings = 8 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2 but you’ll need a large pot. Leftovers are great!

Serve with Parmesan Squash or Cole Slaw or Caesar Salad or Roasted Tomatoes or Yellow Squash and Onions or Zucchini Salad

2 15 ounce can	white northern beans (look for low-sodium)
1 Tbsp	canola oil
1 large	white onion
1 clove	garlic
1 lb	russet potatoes
2 cups	low sodium chicken or vegetable stock
1 1/2 cups	white wine
2 1/2 cups	water
1 lb	boneless skinless chicken breast
1/2 tsp	salt
2 tsp	ground cumin
1/2 cup	2% milk
4 ounces	reduced-fat white cheddar cheese
2 tsp	non-fat sour cream (per serving)
2 tsp	reduced-fat white cheddar cheese (per serving)
1 Tbsp	fresh cilantro leaves (per serving)

Rinse the beans well with cool water.

Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown.

Add the potatoes, chicken stock, white wine and water. Cook over medium-low heat, and then let it simmer for 30 minutes until the potatoes are soft.

Add the cubed chicken, beans and cumin. Stir well and cook for five minutes.

Add the milk and grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons each non-free sour cream, grated reduced-fat white cheddar and 2 Tablespoons cilantro leaves as garnish.