White Bean Chicken Chili

  • 1 tablespoon canola oil or olive oil
  • 1 chopped onion
  • 1 red pepper chopped
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 1 1/2 cups fat-free, less-sodium chicken broth 
  • 3 cups chopped rotisserie chicken 
  • 1/2 cup diced seeded plum tomato (about 1) 
  • 1/3 cup chopped fresh cilantro 
  • Juice from 2 limes
  • 1/2 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper

  • Preparation
  • Heat oil in a large pot over medium-high heat. Add onion and chopped red pepper; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and 2 cans beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
  • Place 2 cups of bean mixture in a blender or food processor, or use an emulsion blender to process until smooth. Return pureed mixture to pan. Add turkey and remaining can of beans, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired. Serve with baked corn chips(See below), non-fat Greek yogurt and low-fat shredded cheese. 
  • Baked corn chips: Cut small corn tortillas into wedges. Spray with nonstick spray and salt if desired. Place on cookie sheet. Bake 12 minutes at 400 degrees.

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