EatingWell Serves Two by Jim Romanoff
Yes, we have no tomatoes... This fragrant "white" chili is a delicious alternative to traditional "red" versions. Serve with lime wedges and a spoonful of light sour cream or a sprinkling of cheese.
Makes 2 Servings, 1 1/4 Cups Each.
Total: 30 minutes
• 2 teaspoons canola oil, divided
• 1 small onion, chopped
• 4 ounces ground chicken or turkey breast
• 1 4-ounce can chopped green chiles
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Pinch to 1/8 teaspoon cayenne pepper, to taste
• 1 15-ounce can white beans, rinsed
• 1 cup reduced-sodium chicken broth (see Tips for Two*)
• 1 teaspoon cider vinegar or 2 teaspoons lime juice
Heat 1 teaspoon oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the remaining 1 teaspoon oil and chicken (or turkey) and increase heat to medium-high.
Cook, using the back of a spoon to break up the meat, until browned, about 2 minutes.
Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, until fragrant, about 1 minute.
Stir in beans and broth; bring to a simmer.
Cook, stirring occasionally, until slightly reduced, about 10 minutes.
Add vinegar (or lime juice).
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Per Serving: 273 calories; 10g fat (2 g sat, 3 g mono); 40 mg cholesterol; 34 g carbohydrate; 21 g protein; 9 g fiber; 554 mg sodium; 558 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Folate (19% dv).
*Tips for Two: Chicken Broth
• Storage: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
• Uses: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.