With all the cold weather we’ve been having here in the Hole, I decided it was high time I make a big, warm, comforting pot of chili. Where did I start? The internets of course! I also needed something low-fat since spring is coming and I am well on my way to having one of these:
Also, Bryan and I have a trip to VEGAS planned! Allegiant Air rocked it out and the whole shambangle only set us back less than $800 bucks. Holler at yer boy.
I found a series of chili recipes at Cooking Light that were all low-fat but sounded delicious. I decided to go with the White Chili recipe, but I made quite a few modifications.
Nat’s White Chili
- 2 teaspoons canola oil *I used vegetable.
- 1 1/2 cups chopped onion (about 1 large) *I used half a yellow and half of a red.
- 3 garlic cloves, minced
- 2 cups fat-free, less-sodium chicken broth
- 5 teaspoons green hot pepper sauce (such as Tabasco) *I used Siracha instead.
- 1/2 teaspoon kosher salt
- 1 1/4 pounds skinless, boneless chicken breast halves
- 2 tablespoons stone-ground cornmeal
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup plain fat-free yogurt *I used low-fat sour cream.
- 2 tablespoons thinly sliced green onions (about 1)
- Lime wedges (optional)
1. Heat oil in a Dutch oven over medium heat. Add chopped 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. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.