White Chilli

Comfort food doesn’t need to be filled with calories and fat!  Make this quick high-protein chilli which is sure to satisfy your palate any night of the week! 

Serves: 6

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1½  tbsp extra virgin olive oil
• ¾ C chicken broth
• 1½  tsp dried oregano
• 1 tsp black pepper
• 1 jalapeno pepper, minced
• 1 C mixed frozen vegetables of choice (carrots, peas, corn)
• 10-oz chicken or turkey breast, cubed
• 1-19 oz can white kidney beans, drained and rinsed
• ½ C Italian parsley, chopped
• ½ C Monterey Jack cheese, shredded

1. Sauté chicken in a small amount of canola or vegetable oil until lightly brown.  Remove and place on a dish lined with paper towel.
2. Meanwhile in a soup pot, sauté onion and garlic in extra virgin olive oil.  Add in the jalapeno, oregano, pepper and salt (if needed to taste); sauté for another minute.
3. Stir in the chicken broth, beans, chicken and mixed frozen vegetables.  Bring to a boil.  Cover and simmer for 15 minutes.
4. Remove from heat; immediately stir in parsley and cheese and serve alongside a slice of whole wheat crostini bread.

Nutritional Analysis (per serving): 193 calories; 19.8 g Protein; 15.8 g Carbohydrate; 5.7 g Fat; 4.4 g Fibre