In her own words: "When you're excited about the food you're cooking, eating healthfully is easy. Knowing you're dining on delicious and nutritious food is a strong motivation for sticking to a healthful meal plan. Let these delicious dishes inspire you and your family to eat well every day." — Jan Miller, editor.
What we made:
SPICY WHITE CHILI (P. 341)
Makes 8 servings
2 cups chopped onion (2 large)
4 cloves garlic, minced
2 tablespoons olive oil
1 4.5-ounce can diced green chiles
3 teaspoons chili powder
1 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
3 15-ounce cans cannelloni beans (white kidney beans), rinsed and drained
2 14/5-ounce cans reduced-sodium chicken broth
5 cups cubed cooked turkey or chicken
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
Fat-free sour cream (optional)
Shredded Monterey Jack cheese with jalapeno peppers (optional)
1. In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes or until tender, stirring frequently. Sir in green chiles, chili powder, oregano and cayenne pepper; cook for 1 minute. Mash one of the cans of beans. Stir all the beans and the broth into the Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Stir in the turkey; cook about 10 minutes or until heated through. Stir in the 1 up cheese until melted.
3. Ladle chili into serving bowls. If desired, top with fat-free sour cream and sprinkle with additional cheese.
Our assessment: At only 355 calories per 1 1/3 cup serving, this chili may help you get thin as it satisfies your craving for full-flavored food. I recently served it to the entire Dayton Daily News food and dining staff, and everyone devoured it. I froze another batch and am enjoying some as I get back on track after succumbing to too many holiday cookies and other treats. Do take the time to mash a third of the cannelloni beans to thicken up the base of the chili; otherwise, it will be soupy.
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