White Bean & Chicken Chili

I adapted three different recipes to create this popular dish. It’s mild, so everyone can enjoy it. In fact, it’s actually won a few ribbons at chili cook-off competitions.

—Julie White, Yacolt, WA

Takes: 20 min. • Makes: 6 servings

• 3 cans (15 oz. each) cannellini beans, undrained
• 1 can (4 oz.) chopped green chiles
• 3 tsp. chicken bouillon granules
• 3 tsp. ground cumin
• 2 cups water
• 3 cups cubed cooked chicken or turkey
• Minced fresh cilantro, optional

1. 1. In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally.
2. 2. Stir in chicken; heat through. If desired, sprinkle with cilantro.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

1 cup: 323 cal., 6g fat (1g sat. fat), 63mg chol., 1113mg sod., 34g carb. (3g sugars, 10g fiber), 34g pro.