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CHICKEN CHILI

The Sonoma Diet by Connie Guttersen

Prep: 25 Minutes
Cook: Low 5 Hours Or High 2 1/2 Hours
Makes: 4 Servings

Ingredients
• Nonstick cooking spray
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 2 15-ounce cans cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
• 2 1/2 cups reduced-sodium chicken broth
• 1/2 cup chopped onion
• 2/3 cup chopped green bell pepper
• 1 small fresh jalapeno chile pepper, seeded and finely chopped*
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground white pepper
• 2 cloves garlic, minced (1 teaspoon minced)
• 1/2 cup shredded Monterey Jack cheese (2 ounces) (optional)


Directions
1. Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Brown  chicken in hot skillet; drain off fat.

2. In a 3 1/2-to 4-quart slow cooker combine chicken, beans, broth, onion, bell pepper, jalapeno, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, sprinkle servings with cheese.

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and warm water.


Nutrition  Facts per serving: 275 cal., 2 g total fat (0 g sat. fat), 66 mg chol., 750 mg sodium, 33 g carbo., 11 g fiber, 40 g pro.