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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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For a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices. Wilda Bensenhaver of Deland, Florida Ingredients:
1 pound dried great northern beans |
4 cups chicken broth |
2 cups chopped onions |
3 garlic cloves, minced |
2 teaspoons ground cumin |
1-1/2 teaspoons dried oregano |
1 teaspoon ground coriander |
1/8 teaspoon ground cloves |
1/8 teaspoon cayenne pepper |
1/2 pound boneless skinless chicken breast, grilled and cubed |
1 can (4 ounces) chopped green chilies |
1 teaspoon salt |
3/4 cup shredded reduced-fat mexican cheese blend |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2. Place beans in a 3-qt. slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add the chicken, chilies and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese. Yield: 6 servings.
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