Friday, March 2, 2012




Here is a recipe the hospital has featured at several heart healthy events which I have been the nutrition presenter. This is one way to try to get the 1.5 cups of beans and legumes per week the current dietary guidelines are recommending. I thought of this recipes when I saw boneless, skinless chicken and assorted peppers featured on sale in this week’s Fareway ad. This weather must have others thinking about chili as I found this picture of white chicken chili on my PR friend Dana’s Facebook page. The cheese and sour cream can be optional garnishes if you want a few less fat grams.
Mary S, RD


White Chicken Chili
(8-10 servings)
1/3 cup diced, white onion
1/3 cup diced, green pepper
1/3 cup diced, red pepper
1/4 cup finely diced jalapeno chili peppers
2 tsp. minced garlic
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. oregano
2 tsp. seasoning salt
1 tsp. sugar
1 lb. cooked, diced chicken breast
1 qt + 1 cup chicken broth
3 cans northern beans - do NOT rinse and drain
Instructions:
1. Sauté vegetables in olive oil.
2. Add remaining ingredients. Bring chili to a boil and then simmer.
3. To thin chili, add additional chicken broth.

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