Casserole/Chili/Stew

Chicken & White Bean Chili

	Nutrition Information: Calories: 226 Protein: 33 g Carbs: 12 g Fat: 6 g Saturated Fat: 3 g Sodium: 694 mg Fiber: 3 g
White beans and chicken are a perfect alliance in this hearty, savory chili with just the right amount of spice. All topped off with colorful veggies!

Ingredients:

2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
1 cups finely chopped onion
½ cup chopped celery
½ cup chopped carrots
2 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini or white beans, rinsed and drained
1 (14-ounce) can fat-free, low sodium chicken broth
Few splashes of hot sauce such as Tabasco (season to taste)
1 cup shredded light cheese (cheddar, Mexican blend or Monterey Jack)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 cup chopped tomatoes

Directions:

1	Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2	Heat a large Dutch oven or heavy pot over medium-high heat. Coat pan with cooking spray. Add onion, celery and carrots to pan; sauté 6 minutes or until tender, stirring frequently.
3	Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin and dried oregano; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
4	Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce if desired.
5	Ladle 1 cup of chili into each bowl; sprinkle each serving with 2 tbsp cheese, 2 tbsp tomatoes, 1 tbsp cilantro, and 1 tbsp green onions.
6	ENJOY!

Three Bean Chili

	Nutrition Information: Calories: 1266 Protein: 0 g Carbs: 0 g Fat: 0 g Saturated Fat: 0 g Sodium: 0 mg Fiber: 0 g

Ingredients:

1 cup chopped red onion
1 chopped seeded poblano pepper
1 teaspoon garlic, minced
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can low-sodium vegetable broth
1/2 cup chopped fresh cilantro
6 lime wedges

Directions:

1	Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
2	ENJOY!