Low-Cal White Chili


Make sure to have the lime!

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:

Thanks Kimmy


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.

Nan’s Chicken Divan

Nan enjoying delicious fro-yo



  •  2 flat double chicken breasts
  • 1-2 large bunches broccoli – lightly steamed
  • 2 cans cream of chicken soup
  • 1 tsp. fresh lemon juice
  • 1/2 – 3/4 cup mayonnaise
  • scant curry powder to taste
  • 1/2 – 1 cup sharp cheddar cheese
  • 1/2 stick margarine (I use much less)
  • 1/2 bag Pepperidge Farm Herb stuffing mix

Steam (boil) chicken until white, remove all bones and cut up into bite size pieces. Steam broccoli and layer with chicken in casserole dish or 2 qt. glass baking dish. Mix soup, lemon juice, mayo and curry powder. Pour over chicken and broccoli. Cover with grated cheese. Melt margarine in fry pan and mix stuffing mix until slightly greasy. Cover top of casserole with stuffing. Bake at 375 – 400 degrees for 30 minutes or until bubbly. Enjoy!