With some days still chilly this time of year, here’s a tailgate recipe to warm the soul ... not to mention the stomach.
White Chicken Chili.
Not only does this recipe (which originally ran in 2008 in The Star’s Eating for Life column) taste great, it also serves up a healthy helping of fiber.
Carrie Mark, a registered dietitian, said: “Fiber will keep you full longer and make you less likely to fill up on the fatty foods on game day.”
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
So there are three good reasons to give this recipe a shot: It tastes great, it’ll ward off the chill, and it’s good for you.
The yin to the yang of a light chili is a dark, robust brew. And Boulevard has provided just the ticket with its Imperial Stout. Available in 750-ml bottles around KC, this hardy concoction is part fresh beer and part barrel-aged. And it. Is. Amazing.
White Chicken Chili
Makes 6 servings
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2- to 3/4-inch cubes
3 cloves garlic, minced
1 onion, chopped
1 (4-ounce) can chopped green chilies, rinsed and drained
2 (14.5-ounce) cans fat-free, low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1/8 teaspoon cayenne pepper
3/4 cup frozen petite white corn, partly thawed
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 tablespoons minced cilantro
6 tablespoons shredded Monterey Jack cheese, divided, optional
1 green onion, chopped, optional
Cooking tip: Pour the beans and green chilies into a colander and rinse for a minute under running water. Rinsing removes up to 200 milligrams of sodium.
Pour olive oil into Dutch oven and heat over medium-high heat. Add chicken, garlic and onion and cook, stirring frequently, until chicken is no longer pink and onion is tender, about 5 minutes; drain.
Stir in chopped green chilies, broth, cumin, oregano and cayenne. Heat to a boil, reduce heat to low and simmer 15 minutes.
Stir in corn, beans and cilantro; simmer 5 to 10 minutes.
To serve, ladle into bowls and top each serving, if desired, with 1 tablespoon shredded Monterey Jack cheese and chopped green onions.
Per serving: 286 calories (19 percent from fat), 6 grams total fat (2 grams saturated), 50 milligrams cholesterol, 26 grams carbohydrates, 32 grams protein, 359 milligrams sodium, 5 grams dietary fiber.