White Chili Recipe

1 teaspoon olive oil
1 cup chopped onions
1 clove garlic, mined
1 teaspoon ginger root, minced
1/2 to 1 jalapeno chili, finely chopped
2 cups mushrooms, quartered
1 tablespoon flour
1 pound boneless, skinless chicken breast, cubed
2 (15 ounce cans) cans white beans (Great Northern, navy, lima, etc.), drained
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons finely chopped cilantro

Heat oil in a a large saucepan over medium heat until hot. Add cubed chicken and brown. Remove from heat and set aside.

Spray saucepan with nonstick cooking spary. Add chopped onion, garlic, ginger root and jalapeno chili and cook for 5 minutes. Add mushrooms, cook, covered, until mushrooms are soft, about 5 minutes. Stir in flour; cook 1 minute longer.

Add chicken, beans, chicken broth and herbs and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender; about 10 to 15 minutes. Discard bay leaf; season with salt and white pepper to taste. Spoon chili into bowls and top with tomato, green onion and cilantro.

Makes 4 servings
Serving Size: 12 ounces

nutrients per serving
total fat:4 g (8% of calories)
saturated fat1 g
cholesterol:66 mg
sodium93 mg
carbohydrate:58 g (52% of calories)
protein:34 g (40% of calories)
fiber:13 g