RECIPES

White Chicken and Bean Chili

*Makes 4 servings *

Ingredients

2.5 cups reduced sodium chicken broth

1/3 cup half and half

1/3 cup cream cheese, 1/3 less fat

2 ¼ cup dried pinto beans

6 oz. chicken breast, raw

1 ½ cups corn, frozen (or canned)

1 red bell pepper, diced

½ small onion, diced

¼ tsp. chili powder

½ tsp cumin, ground

½ tsp ground pepper

Tips:

Chicken can be replaced with canned chicken or removed completely if desired.
Canned beans can easily replace the dried beans and save time as well. Just remember to rinse and drain them with water first.
The cream cheese and half & half can be removed, if desired. An alternative option is to combine 1/2 cup skim milk (or evaporated milk) and 1 tbsp flour (or cornstarch) together and add that in place of the cream cheese and half and half.
When choosing spices, always ensure they are sodium-free.

Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any foreign material that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight.
Turn slow cooker on high. Add the chicken broth, half and half, and cream cheese and whisk to combine ingredients. Once the cream cheese is dissolved, add the beans, corn, onion, red pepper and spices. Stir then put the lid on.
Trim any visible fat from the chicken breast, then place it in the slow cooker, making sure to cover it with the liquid and other ingredients. Allow to slow cook for 4 hours.
Use tongs to remove the chicken breast, then use a fork to shred it in a bowl. Once the chicken is shredded, add it back to the slow cooker. Stir and allow to cook an additional 30 minutes.
Stir well, then portion into 4 bowls and serve.

CALORIES

500

TOTAL FAT

9 g

SATURATED FAT

4 g

CHOLESTEROL

45 mg

SODIUM

370 mg

CARBOHYDRATES

80 g

SUGARS

9 g

PROTEIN

34 g

CALCIUM

15 %

IRON

30 %

POTASSIUM

35 %

ADDED SUGAR

0 g

FIBER

2 g

VITAMIN D

0 %