Hearty White Bean Chili

This is a thick chili served piping hot tastes wonderful no matter whatthe temperature outside. Using leaner cuts of poultry, including turkey or chicken breast, reduces the fat content but delivers a taste sensation.

INGREDIENTS

1 pound dry great northern beans or white kidney beans, rinsed and picked over

4 cups low-sodium chicken broth

2 cups yellow onions, chopped garlic cloves, minced ground cumin

1 1/2 tsp dried oregano

1 tsp dried ground coriander

1/8 tsp ground cloves

1 (4-oz) can chopped green chilies

2 pounds boneless, skinless chicken or turkey breast, grilled and cubed

1 tsp sea salt

INSTRUCTIONS:

Place beans in a soup kettle or Dutch oven. Add enough water to cover beans by two inches. Bring to a boil. Let boil for 5 minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.

Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for seven hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender.

Nutritional information per serving: 442 calories; 50g protein; 4g fat; 51g carbohydrates.

(The Eat Clean Diet by Tosca Reno)