Healthy and hearty Super Bowl chili

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Beans may be good for you, but that doesn't mean every bowl of bean-rich chili is good for your diet.

If you take a look under the hood of many chili recipes, you'll often find less-than-lean meat. Vegetarian versions fix that, but it's not impossible to keep the meat and keep it healthy.

If your recipe calls for ground meat, use lean, ground turkey, chicken or even 93-percent lean ground beef.

Diced chicken and turkey also can be great in chili.

And make sure your ratio of meat to beans and vegetables leans more toward the latter ingredients.

This smoky white chili sports plenty of healthy beans, diced green chilies and onions. It gets a smoky taste from ground chipotle chili powder and the charred flavor of grilled boneless, skinless chicken breast.

Top the chili with small amounts of low-fat cheese and reduced-fat sour cream or shredded lettuce and a heap of diced fresh tomatoes.


Start to finish: 1 hour (30 minutes active)

Servings: 12

2 tablespoons extra-virgin olive oil

2 cups chopped yellow onion (2 large)

Two 7-ounce cans diced green chilies

2 teaspoons cumin

2 teaspoons dried oregano

1⁄2 teaspoon chipotle chili powder, or to taste

Six 15-ounce cans great northern beans or white cannellini beans, rinsed

8 cups (2 quarts) reduced-sodium chicken broth

3 pounds boneless, skinless chicken breast

1⁄4 cup lime juice

Heat a grill to medium-high.

In a Dutch oven or other large pot over medium-high, heat the oil. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the chilies, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes. Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Meanwhile, grill the chicken until well-browned and an instant-read thermometer registers 165 F when inserted at the thickest part of the breast, 4 to 5 minutes per side. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into 3⁄4-inch dice, then set aside.

Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork. Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

Nutrition information per serving (values are rounded to the nearest whole number): 350 calories; 57 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 66 mg cholesterol; 33 g carbohydrate; 41 g protein; 9 g fiber; 281 mg sodium.


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