Chili

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 teaspoons canola oil
• 1 3/4 cups chopped onions (about 1 1/2 large)
• 3 garlic cloves, minced
• 2 cups reduced-sodium fat-free chicken broth (or organic)
• 5 teaspoons green hot pepper sauce (such as tabasco)
• 1/2 teaspoon kosher salt
• 1 1/4 lbs boneless skinless chicken breast halves
• 2 tablespoons stone-ground cornmeal
• 19 ounces cannellini beans (rinsed and drained,1 can) or 19 ounces other beans (rinsed and drained,1 can)
• 1/2 cup plain fat-free yogurt
• 2 tablespoons thinly sliced green onions (about 1)
• lime wedge (optional)
• 1/2 cup shredded reduced-fat sharp cheddar cheese (optional)

Recipe

• 1 heat oil in a dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally.
• 2 add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil.
• 3 cover, reduce heat to low, and simmer 15 minutes.
• 4 remove chicken from broth mixture; cool.
• 5 add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes.
• 6 mash about 1/4 cup beans against side of pan or use food processor (a couple of pulses).
• 7 cut chicken into bite-sized pieces.
• 8 add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently.
• 9 top each serving with yogurt; sprinkle of green onions & shredded cheddar cheese (if using).
• 10 serve with lime wedges, if desired.