I know that Spring is not usually Chili weather, but this one is really good, and not as heavy as the usual winter recipe. Besides, we are still having some pretty chilly evenings, and this is packed with protein!
White Chilli
Makes about twelve 1-cup servings
Per Serving: 357
Cal ; 26 g Protein; 20 g Tot Fat; 13 g Carb; 3 g fiber
Use store-bought rotisserie chicken or leftover turkey if you have them to make this dish even faster. Serve this high protein meal with a dollop of sour cream and a sprinkle of chili powder.
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
Two 15-ounce cans Cannellini or white beans, drained
2 tablespoons flour
4 cups diced, cooked chicken or turkey
1 cup corn
One 4.5-ounce can diced green chilies
Two 14.5-ounce cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
Kosher salt and freshly ground black pepper
Saute onion and garlic in olive oil in a large pot over medium high heat until onion is tender. Puree one can of drained beans and set aside. Stir the flour into the onion mixture and cook for one minute. Add chicken, corn, chilies, broth, cumin, chili powder, oregano, beans, reserved bean puree, and one cup water. Season with salt and pepper. Reduce heat and simmer for 30 minutes.
