Tuesday, October 4, 2011

White Chili

 I have been a major slacker. Don't worry we've still been cooking and baking up a storm, hello number one procrastination tool, but I've just been a busy little bee, about to get busier. (more about that to come!)

This may be one of my all time favorites. Especially with the weather getting colder (like see your breath cold Saturday night) soups, stews and chili will become a big part of our diet.

We had this last year and it's a perfect week night meal because it's quick and hearty and full of flavor.

White Chili
source: Cooking Light, September 2008

2 tablespoons canola oil
1 1/2 cups chopped onion
3 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
2 cans cannellini beans, rinsed and drained
1/2 cup plain fat free yogurt
2 tablespoons thinly sliced green onions

1. Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently.
3. Top each serving with yogurt; sprinkle with green onions.

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