White chicken chili filling and good for you, too

  • By Sara Moulton Associated Press
  • Thursday, October 10, 2013 8:26pm
  • Life

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.

More in Life

‘Found’: Author and climber a 20-year veteran of mountain rescue

In her second book, Bree Loewen shares her experiences of volunteering with Seattle Mountain Rescue.

Secret garden: Privacy trees that won’t outgrow a small space

These plants offer some height to block out unwanted sights without taking over your yard.

Stock your winter bookshelf with these animal and nature reads

Four new books cover outdoors topics from butterflies to wolves.

The Shed Players recently released their new album “Our Shingle Most Favorites.”
Listen here: Josh Clauson, The Shed Players release new CDs

This feature is all about Snohomish County’s homegrown talent: locals who make music and record it.

Newfangled cooker isn’t for those with tried and true methods

Columnist Jennifer Bardsley recently succumbed to peer pressure and purchased an Instant Pot.

Now is the time to assess your student’s back-to-school plan

Take a good look at how your kids are managing their new routine, class, teacher(s) and homework.

Author’s talk of birds and clouds kicks off Marysville series

1. Birds and clouds Marysville’s Outdoor Adventure Speakers Series is kicking into… Continue reading

How to shop in the street markets of France

It’s the best way to connect with the nation’s farmers and artisans.

Oprah Winfrey joins ‘60 Minutes’ for 50th anniversary year

The media giant debuts on tonight’s show, reporting on a story about America’s political divisions.

Most Read