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Southwestern Chicken Chili

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
8 ounces mushrooms, thickly sliced
4 large cloves garlic, minced
1 can (4 ounces) green chili peppers, chopped
1 teaspoon ground cumin
teaspoon dried oregano
1/8 teaspoon red-pepper flakes (optional)
1 cups nonfat chicken broth
2 cans (15 ounces each) cannellini, navy, Great Northern or other beans, rinsed and drained
1/2 -1 teaspoon chopped fresh cilantro
2 ounces part-skim Monterey Jack Cheese, shredded

Warm the oil in a large pot over medium heat. Add the chicken and saut for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saut for several minutes. Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth. Cover and simmer for 30 minutes, stirring occasionally.
Add the chicken, beans and cilantro; stir gently to mix well. Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle the Monterey Jack over each serving. Preparation time: 10 minutes. Cooking time: 45 minutes.
Yield: Serves 4; Per serving: 345 calories, 10.1 g. total fat (22 % of calories), 3.2 g. monounsaturated fat, 2.1 g. polyunsaturated fat, 2.5 g. saturated fat, 37.7 g. protein, 42 g. carbohydrate, 12.9 g. dietary fiber, 56 mg. cholesterol, 976 mg.sodium.

Published: December 29, 2000
Source: Low Fat Living, Robert K. Cooper, Ph.D. with Leslie L. Cooper; Rodale Press Inc.

©2006 Baptist Memorial Health Care Corporation. All Rights Reserved.
Healthy Recipes: Southwestern Chicken Chili