This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilies. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- Two 4-ounce cans chopped green chilies
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8 to 1/4 teaspoon cayenne pepper
- Three 15-ounce cans Great Northern beans, rinsed
- 4 cups reduced-sodium chicken broth
- 4 cups diced cooked skinless turkey or chicken
- 2 tablespoons cider vinegar
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in the chilies, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in the beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add the turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
453 calories; 6g total fat; 2g total saturated fat; 68mg cholesterol; 213mg sodium; 44g carbohydrates; 9g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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