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.
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 chiles
- 1 teaspoon salt
- 3/4 cup shredded reduced-fat mexican cheese blend
Instruction
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- Transfer beans to a 3-qt. slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low until beans are almost tender, 7-8 hours.
- Add chicken, chiles and salt; cover and cook until the beans are tender, about 1 hour. Serve with cheese.
