This past weekend we had our monthly date night at Lyceum. Our date nights usually consist of a Lyceum workout (couples vs couples or guys vs gals) with dinner afterwards. The colder weather made it a perfect excuse to have everyone bring their favorite pot of Chili to share. I typically don’t make Chili, but I didn’t want to take my stand-by Taco Soup. So, I had to start playing a bit in the kitchen with a healthy Chili recipe. Our family has tried this recipe a couple of times over the past week (yeah, we ate a lot of White Chicken Chili this past week…), and it is a winner at our house even with the kids. I don’t love my food super spicy but Jesse does, so I especially like how you can control the “spiciness” of this recipe with the cayenne pepper, Cholula sauce, and jalapeños.
WHITE CHICKEN CHILI – makes 8 servings
24 oz RAW chicken
2 garlic cloves
1 medium onion
1 can (or 2 cups) low-sodium chicken broth
2 cans Cannellini beans (white kidney beans)
1 can corn
1 small can diced green chiles
1 tsp oregano
1 tsp cumin
1/2 – 1 tsp cayenne pepper
1 cup 0% plain Greek yogurt
Cook chicken. In a pan, saute garlic and onion. In a large pot or crock pot, combine chicken, garlic and onion, broth, beans, corn, chiles, and spices (and jalapeños if desired). Cook thoroughly. Bring to a boil and simmer on stovetop or cook on low for 6 hours in crock pot. Stir in yogurt before serving. Top with mozzarella cheese and Cholula sauce if you want it spicier. Makes 8 servings. Each serving is 1 1/4 cups.
*For those who are curious about calories, one serving with 2 Tbsp mozzarella cheese is approximately 284 calories.