Winter White Chili


Serves 12

2 tbsp canola oil
1 large onion (chopped)
2 red bell peppers (chopped)
4 garlic cloves (minced)
6 c (about 2 lb.) cooked chicken (chopped)
2 can (15 oz.) garbanzo beans (drained, rinsed, divided)
2 can (4.5 oz.) chopped green chiles
2 ct (32 oz.) fat-free (less-sodium chicken broth)
1 tbsp ground cumin
2 tsp chili powder
1⁄2 tsp salt
1⁄2 tsp black pepper
2 c 1% low-fat milk
fresh cilantro (chopped; optional)
monterey jack cheese (grated; optional)
tortilla chips (optional)

Heat oil in large pot or Dutch oven over medium heat. Add onion, bell peppers and garlic; sauté 8 – 9 minutes. Add chicken, corn, 1 cup beans, chiles, broth, spices, salt and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Mash remaining beans with a fork. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20-30 minutes or until mixture is thick, stirring frequently. Garnish with cilantro, cheese and chips.

Serving suggestions: This colorful chili is medium on the spicy scale and will be a hit with kids and adults. It serves a crowd and is perfect for family or neighborhood get-togethers. Set out bowls of toppings so guests can customize their own bowl of chili.