Smarter Than Pancakes

Saturday, January 10, 2009

White Bean Chicken Chili for a chilly day!

Filed under: crock pot,Soups,White Bean Chicken Chili,WW Points — shaye3 @ 7:15 pm

Look ma!  I’m posting!!!  Can you believe it?!  Me neither.   First my internet went out, then I got internet back and lost my camera.  I tell you what, I was not destined to post any new recipes until today.  (And today is actually the 2 year anniversary of my non-food blog that turned into a food blog on Vox.  Maybe I should make a post to it, too…)

Anyway, it’s chilly here in central Indiana.  Not as cold as it could be, and I need to lodge a complaint that we did NOT get the snow they promised us, so I’m just sitting here being cold without the snow.

Everyone knows that when you’re chilly you have to eat soup–and what better soup than chili?!  Steve and I have really been hitting the Weight Watchers, so I tried to find a recipe that was point friendly.  This one started out point friendly, but then I had a whole pound of chicken defrosted instead of the 3/4 lb. that it originally called for.  Then, when you add the “optional toppings”, it bumps up even more.  THEN, the amount they consider a serving really isn’t a serving around here, so that effectively doubled the points.  All that to say that if you can get six servings out of it, you can include the extra 1/4 lb. chicken and all of the optional toppings for a thrifty eight points per serving.

white-bean-chicken-chili-c

White Bean Chicken Chili

(The person I got this from said it originally came from a Prevention cookbook, but of course I tweaked at will.)

20 min prep

6 hours or 30 minutes cooking time–depending

SERVES 3 – 16 points per serving  (Or 8 points per serving if you make it serve 6.)


Chili

1 lb boneless skinless chicken breast, cut into small pieces (I used scissors.)

1 large onion, diced

2 cloves garlic, minced

1 cup dry white wine or chicken broth

2 cans great northern beans, drained and rinsed

1 teaspoon mustard powder

1 teaspoon ground cumin

1/2 teaspoon salt (Add more salt if you’re using wine instead of broth.)

1/8 teaspoon ground black pepper

Optional Toppings

3 oz. baked tortilla chips

2 Tbs. shredded reduced-fat sharp cheddar cheese (2 tsp per bowl)

3 Tbs. reduced fat sour cream

  1. Spray a large skillet with Pam-like spray, then sauté chicken over medium-high heat until no longer pink. Remove and set aside.
  2. Lower the heat a little, add a little more spray to the pan, and cook the onions until softened.
  3. After the onions are soft, add the garlic and cook for about a minute. (Don’t let the garlic burn. Burnt garlic is nasty.)
  4. Place all of the ingredients into your crockpot and cook on low 5-6 hours. (Or, if you’re impatient like me, you can throw it in a pot on the stove and cook for half an hour or so.)
  5. Serve with optional toppings. (I used baked Scoops and ate it like bean dip.)

Yum–and warm!

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