chicken chili

We’ve been trying to healthy-it-up around here. Not only is this recipe lean and light, it’s also delicious and filling and warming on a cold winter’s night. It hit the spot so well in fact, that we had a hard time cutting ourselves off after two bowls each. The original recipe is here. My version follows. It’s perfect for a weeknight meal because the ingredients list is short and you just sort of toss it all in a pot and go check in on facebook while it simmers… or I suppose you could do something more constructive. But why would you want to?

White Chili

Serves 6

1 tablespoon olive oil

Half of a large onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

2 large boneless skinless chicken breasts, cut into bite-sized pieces

1 4-ounce can chopped green chiles

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 15-ounce cans great northern beans, rinsed

4 cups reduced-sodium chicken broth

2 tablespoons cider vinegar

Optional: fat free sour cream and a sprinkling of sliced scallions or chives

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, garlic, and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in chicken, chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes or until chicken is cooked through. Add vinegar; cook for 5 minutes more. Season with salt and pepper to taste. Serve with sour cream.

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