White Chicken Chili

In honor of American Heart Month and National Wear Red Day here's a heart healthy recipe. It's just what the doctor (and dietitian) ordered - low in fat and sodium, high in fiber, and tastes great! Make a batch, I bet it becomes a favorite; and the next time you make it you'll want to double or triple the recipe so you can keep some in the freezer for a quick dinner on busy nights.Ingredients1 pound ground chicken breast (can substitute ground turkey breast)4 teaspoons olive oil1 medium onion, finely chopped2 cloves garlic, minced1 small red bell pepper, finely chopped1 small yellow bell pepper, finely chopped2 teaspoons chili powder1 teaspoon cumin2 (14-ounce) cans 99% fat free, reduced sodium chicken broth, plus enough water to equal 4 cups2 (15-ounce) cans reduced sodium white beans (if not reduced-sodium, rinse)1 1/2 teaspoon dried oregano1 (4 ounce) can diced green chilies1/4 cup yellow cornmeal1 teaspoon hot pepper sauce1 teaspoon finely chopped cilantroPreparationIn a large pot heat 2 teaspoons olive oil over medium heat. Add onion, garlic, bell peppers, chili powder and cumin, sauté five minutes. Heat remaining 2 teaspoons olive oil and add chicken, sauté just a minute or two. Add broth, white beans, oregano, salt, chilies and cornmeal. Bring to a boil, reduce heat and simmer 45 minutes, stirring often. Stir in hot sauce and cilantro. Serve with optional toppings.Optional ToppingsShredded white cheddar or Monterey Jack cheeseChopped green onionsChopped cilantroSalsaBaked tortilla chipsMakes 8 - 1 cup servingsNutrition Information per serving: Calories 260; Protein 26g; Carbohydrates 24g; Fat 7g (sat 1.5g,trans 0g, poly 1g, mono 3g); Cholesterol 50mg; Calcium 74mg; Sodium 180mg; Fiber 6g; Iron 3mg

Try this heart healthy corn bread with your chili:

Southwestern Corn Bread1 cup blue or yellow cornmeal1 cup fat free sour cream1 tablespoon baking powder2 cups cooked corn kernels1/2 teaspoon salt1/2 cup egg substitute1/4 pound Monterey Jack or cheddar cheese made with skim milk, shredded2/3 cup canola oil1-4 ounce can chopped green chiliesPreparationPreheat oven to 375°. Spray 9-inch square pan or cast iron skillet with cooking oil spray. Mix dry ingredients and make a well in the center. Add egg substitute, oil and sour cream, blend thoroughly. Fold in corn kernels. Pour half the batter into prepared pan, cover with cheese and chilies. Top with the remaining batter. Bake for 30 - 40 minutes.Makes 18 - 20 servingsNutrition Information per serving: Calories 180; Protein 25g; Carbohydrates 13g; Fat 12g (sat 2g,trans 0g, poly 3g, mono 6g); Cholesterol 10mg; Calcium 141mg; Sodium 250mg; Fiber 1g; Iron 1mg