For a new twist on white chili, add black beans at the end of cooking! And for an easy meal accompaniment, serve bowls of this chili with a few baked tortilla chips on the side.
Prep Time: 50 minutes
Cooking Time: 3-4 hours (HIGH) plus 5 minutes
Yield: 6 servings
1½ to 2 pounds bone-in split chicken breasts with ribs, skin removed
2½ cups reduced-sodium canned chicken broth
1½ cups chopped white onion
2 tablespoons fresh lime juice
1 jalapeño chile, minced
2 large cloves garlic, minced
1 15-ounce can navy beans, drained and rinsed
¾ teaspoon ground cumin
½ teaspoon chili powder
1 15-ounce can black beans, drained and rinsed
1 tablespoon plus 2 teaspoons white cornmeal
6 tablespoons fat-free plain yogurt or sour cream
2 tablespoons sliced green onion
Lime wedges (optional, for garnish)
- Place chicken, bone side down, in 5- to 7-quart slow cooker. Add broth, onion, lime juice, jalapeño and garlic. Cover and cook on HIGH for 2½ hours. Add navy beans, cumin and chili powder. Cover and cook on HIGH for 30 minutes to 1 hour.
- Remove chicken. Cool slightly; pull meat away from bones. Discard bones. Cut chicken into bite-size pieces; set aside.
- Transfer broth mixture from slow cooker to blender. Cover; blend until smooth. Transfer to medium saucepan. Stir in black beans and cornmeal. Bring to gentle boil; reduce heat. Cook, uncovered, on low for 3 minutes, stirring occasionally. Add chicken and cook on low for 2 minutes more.
- Spoon into bowls. Top with yogurt and green onion. Garnish with lime wedges.
Per Serving (¾ cup):
calories: 220; 20 calories from fat
total fat: 2 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 50 mg
sodium: 680 mg
total carbohydrates: 27 g
fiber: 8 g
sugars: 5 g
protein: 27 g
vitamins: vitamin A (4% DV), vitamin C (15% DV)
minerals: calcium (8% DV), iron (15% DV)
exchanges: 2.5 very lean meat, 1.5 starch, 1 veg.