Chicken and White Bean Chili

A lower fat, healthier version that's different than the same old ground beef, tomato based chili. Although I think it does taste similar. Proof that eating healthier doesn't mean eating without flavor! If you don't wan't to use chicken you could use turkey instead. A co-worker of mine gave me this recipe and I was a bit skeptical but I tried it and thought it was delicious so I thought I'd share!

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 3  boneless skinless chicken breasts (diced into 1 inch pieces)
• 3  tablespoons olive oil or 3  tablespoons butter
• 3  tablespoons flour
• 1 (15 ounce) can great northern beans
• 1 (19 ounce) can cannellini beans (AKA White Kidney Beans)
• 1 (4 1/2ounce) can green chilies, Chopped
• 1  large onion, Chopped
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 2 1⁄4 teaspoons ground cumin
• 1⁄2 teaspoon ground oregano
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon onion powder
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon cayenne pepper (or to taste)
•  salt (optional)
•  shredded monterey jack pepper cheese (to garnish) (optional)
•  low-fat sour cream (to garnish) (optional)

Directions

1. In a dutch oven, add olive oil (or butter), onions and diced chicken and cook until chicken is cooked through, about 15-20 minutes, stirring occasionally.
2. Sprinkle 3 Tbsp Flour into chicken mixture and mix well.
3. Add the rest of the ingredients and stir to blend well.
4. Bring heat to a boil, reduce to a simmer cover and cook, stirring occasionally, about 20 minutes or until chili reaches desired consistency.
5. NOTE: Servings are approximate but recipe could be doubled if desired.