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WHITE-HOT CHICKEN CHILI

Source of Recipe

America's Everyday Diabetes Cookbook" by Katherine E. Younker

WHITE-HOT CHICKEN CHILI

Exchanges
WW Points
Yield: 6 servings


- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1-1/4 pound boneless skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 2 jalapeno peppers, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch salt, optional
- Pinch cayenne pepper
- 2 cups low-sodium chicken stock
- 1 can (19-ounces) white kidney beans, drained and rinsed*
- 1/4 cup chopped fresh coriander or parsley

*To lower the sodium...make your own beans...See 'Make-Your-Own' catagory

In a large saucepan, heat half of the oil over medium heat; cook onion and celery for 5 minutes. Push to one side. Heat remaining oil on other side of pan over high heat; brown chicken on all sides, about 5 minutes.

Stir in garlic, jalapeno peppers, chili powder, cumin, oregano, optional salt and cayenne; cook, stirring, for 1 minute. Stir in stock; bring to boil. Cover and reduce heat; simmer for 15 minutes. Uncover and simmer for 10 minutes. Stir in beans; cook for 5 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Serve sprinkled with coriander.

One serving (1/6 of recipe)equals: Calories: 247, Carbohydrate: 17 g, Fiber: 6 g, Protein: 28 g, Fat: 7 g, Sodium: 574 mg, Cholesterol: 55 mg ++++ Exchanges: 1/2 Starch, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat +++++ WWP: 4