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White Chili

Servings = 8 | Serving size =2 cups

This recipe can be multiplied by 2.

Leftovers are great!

Serve with Parmesan Squash or Roasted Tomatoes

1 lbs	white northern beans
2 quarts	cold water
1 Tbsp	canola oil
1 1/2 cup	white onion
2 cloves	garlic
3 large	russet potatoes
2 cups	low sodium chicken stock
1 1/2 cups	white wine
1 lb	boneless skinless chicken breast
2 tsp	chili powder
1 tsp	Tabasco sauce
2 tsp	ground cumin
1 cup	1% 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)
2 tsp	chopped chives (per serving)

Place beans in a bowl and cover with cold water. Soak overnight.

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 beans, potatoes, 1 cup of the chicken stock and 1 cup of the white wine. Cook over medium-low heat, and then let it simmer for 30 minutes.

Add the cubed chicken, chili powder, Tabasco and cumin. Stir well and add the rest of the chicken stock and white wine.

Cook over low heat until the beans are soft (about one hour).

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 chives as garnish.

Nutrition Facts

Serving size: 2 cups | Servings 8

Calories 407 | Calories from Fat 38

Amount Per Serving (% Daily Value)

Total Fat 4g (7%) | Saturated Fat 1g (6%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 250 mg (10 %)

Total Carbohydrates 56g (19%) | Sugars 3g

Dietary Fiber 12g (47%) | Protein 29g

Vitamin A 8% | Vitamin C 55 % | Calcium 20% | Iron 26%

Vitamin K 8 mcg  | Potassium  1358 mg | Magnesium  122 mg