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White Chili

This chili simmers all day in a slow cooker. So when your hungry clan calls for dinner, you can ladle up steaming bowlfuls in a hurry.

12 ServingsPrep: 5 min. Cook: 8 hours

Ingredients

2 medium onions, chopped
4 garlic cloves, minced
2 quarts water
3 pounds chicken breasts or thighs, skin removed
1 pound dried navy beans
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
2 chicken bouillon cubes
Shredded Monterey Jack cheese, optional
Sour cream, optional
Minced chives and crushed red pepper flakes

Directions

Place the onions and garlic in a 5-qt. slow cooker. Add the next 10
ingredients; do not stir. Cook on high for 8-10 hours.
Uncover and stir (the meat should fall off the bones). Remove bones.
Stir to break up the meat. Spoon into bowls; top with cheese and
sour cream if desired. Sprinkle with chives and red pepper flakes.
Yield: 12 servings (3 quarts).

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White Chili (continued)

Nutrition Facts: 1 cup (prepared with chicken breasts and sodium-free bouillon and without added salt, cheese or sour cream) equals 294 calories, 4 g fat (0 saturated fat), 73 mg cholesterol, 239 mg sodium, 28 g carbohydrate, 0 fiber, 37 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.