Chili Blanco

Sorry, no photo this time. Even though the calendar says spring, the feeling outside is more winter-like! Enjoy a healthier version of white chili.

2 poblano chilies
½ teaspoon olive oil
1 large yellow onion, chopped
4 large garlic cloves, minced
¾ pound chicken breast cut into chunks
½ pound white mushrooms, quartered
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon salt
1 (15-ounce) can small white beans, rinsed and drained
1 (15-ounce) can Great Northern beans, rinsed and drained
1 ¾ cups chicken broth
¼ cup chopped fresh cilantro
½ tablespoon fresh lime juice

1. Preheat the broiler. Line a baking sheet with foil; place the chilies on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer the chilies to a bowl, cover, and let stand 5 minutes. Peel, seed, and chop the chilies. Set aside.

2. Heat the oil in a nonstick Dutch oven (or a large pot) over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened. Add the chicken, mushrooms, cumin, coriander, and salt; cook until the chicken is no longer pink and the mushrooms begin to soften, about 4 minutes. Add the beans, broth, and chilies. Cover and cook until flavors and blended, about 8 minutes. Uncover, reduce the heat, and cook until thickened, about 7 minutes longer. Stir in the cilantro and lime juice.

Makes 6 servings. Per serving (about 1 cup): 196 cal, 4g fat, 1g sat fat, 34mg chol, 845mg sod, 26g carb, 8g fiber, 22g protein, 87mg calcium

I’ve been known to cheat and use canned green chilies instead of roasting the peppers. You can lower the sodium by using reduced or no sodium beans. You can also use 3 to 3½ cups of any combination of cooked beans, such as pinto, navy, or red kidney, in place of the small white beans and Great Northern beans. This may alter the color of your chili. If you don’t have coriander, you can use chili powder, though the taste will be different.