This recipe was given to me by my mother, who won her church chili cook-off with it. I have made some modifications to lighten it up but my family didn’t notice. Next year I will double this which will allow me to freeze 3 meals worth to spread over the winter.
|1||2 pound||rotisserie chicken, diced (or 3 cups diced, cooked chicken)|
|8||Oz||Can chopped green chilies|
|1 ½||tsp||EACH : cumin, oregano|
|¼||tsp||EACH: ground cloves, crushed red pepper flakes|
|2 15||Oz||cans white northern beans, rinsed and drained|
|1||Cup||Monterey Jack cheese, shredded|
|1||Cup||2% reduced fat cheddar cheese|
1. Heat oil in large pot over medium-high heat.
2. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and crushed red pepper, and sauté 2 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer a few minutes.
3. Add chicken and 1 cup of Jack cheese and stir until cheese melts. Season to taste with salt and pepper.
4. Serve with salsa and remaining cheese.
Nutrition: Makes 8 servings. 270 calories per serving; 11 g fat, 35 g protein, 13.5 g Carbs, 6.5 g fiber. You can reduce the calories and fat a little by using cooked skinless, boneless chicken breast meat, but I’m not sure its worth the tradeoff in time.
- Makes a filling, satisfying main meal.
- The chicken and beans are both good sources of lean protein
- The beans also add a good portion of fiber and resistant starch which is good for weight loss