NewburyportNews.com, Newburyport, MA

PortWatch

October 2, 2013

Healthy white chili has light color, deep flavor

(Continued)

But if you wanted to heat it up, you can lose the canned chilies in favor of fresh ones. Poblanos — roasted, peeled and chopped — would be perfect, as would chopped and sauteed jalapenos and serranos. Or you can use pure chili powder made from ground dried chilies, such as chipotles. Or just finish the dish with your favorite hot sauce.

And please don’t forget the garnishes. Even though they require extra work, I can’t recommend them highly enough. They add so many layers of flavor and texture to the finished bowl of chili.

WHITE CHICKEN CHILI WITH LIME

Start to finish: 1 hour (30 minutes active)

Servings: 6

1 tablespoon vegetable oil

1 cup finely chopped yellow onion

1 red bell pepper, cored and chopped

1 pound ground chicken or turkey

1 tablespoon minced garlic

11/2 tablespoons chili powder

1 tablespoon all-purpose flour

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup white wine (optional)

11/2 cups low-sodium chicken broth (use 2 cups if not using the wine)

Two 151/2-ounce cans white beans, drained and rinsed

41/2 -ounce can chopped green chilies (use less if you prefer a very mild chili)

1/2 cup reduced-fat sour cream

Salt and ground black pepper

To serve:

Chopped scallions

Chopped fresh cilantro

Grated low-fat Monterey Jack cheese

Lime wedges

In a large nonstick or stick-resistant skillet over medium, heat the oil. Reduce the heat to medium-low, add the onion and red pepper, then cook for 5 minutes, or until the onion is softened. Add the chicken and cook, breaking up the any large pieces, until the chicken is no longer pink, about 5 minutes.

Add the garlic, chili powder, flour, cumin and oregano, and cook, stirring, for 2 minutes. Add the white wine, if using, and the broth in a stream, whisking. Bring the mixture to boil and simmer for 10 minutes.

Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chilies to the chili and simmer for 10 minutes. Stir in the sour cream and cook until hot. Season with salt and pepper.

Ladle the chili into bowls and accompany at the table with scallions, cilantro, cheese and lime wedges.

Nutrition information per serving: 410 calories; 120 calories from fat (29 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 75 mg cholesterol; 41 g carbohydrate; 9 g fiber; 3 g sugar; 29 g protein; 430 mg sodium.

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