Win wristbands to Fisherman's Village Music Festival

Enter to win one of 20 wristbands for the Fisherman's Village Music Festival, May 16-17 in Everett.

Fill out my online form.

*No purchase necessary to enter to win. Winner will be selected by a random drawing and will be notified by phone or email.

The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.

Published: Wednesday, October 16, 2013, 12:01 a.m.

White chicken chili filling and good for you, too

  • White beans are a good source of folate. manganese and fiber. which means this white chicken chili with lime will fill you up.

    Matthew Mead / Associated Press

    White beans are a good source of folate. manganese and fiber. which means this white chicken chili with lime will fill you up.

The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
Of course, I'd always been a fan of tomato-based red chili, but the white version -- flavored with green chili peppers and thickened with sour cream -- struck me as cleaner.
My version of white chicken chili can be eaten by the bowl, over rice or spooned into a tortilla.
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
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
1½ tablespoons chili powder
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon dried oregano
½ cup white wine (optional)
1½ cups low-sodium chicken broth (use 2 cups if not using wine)
2 15½-ounce cans white beans, drained and rinsed
4½-ounce can chopped green chilies
½ 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.
Makes 6 servings.
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.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

HeraldNet Classifieds