White Chicken Chili with Lime

By á-5794

Ingredients

• 1 Tbsp. vegetable oil
• 1 cup finely chopped yellow onion
• 1 red bell pepper, cored and chopped
• 1 lb. ground chicken or turkey
• 1 Tbsp. minced garlic
• 1 12/ Tbsp. chili powder
• 1 Tbsp. all-purpose flour
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 cup white wine
• 1 1/2 cups low-sodium chicken broth
• 2 15 1/2 ounce cans white beans, drained and rinsed
• 4 1/2 ounce can chopped green chillies. (use less if you prefer a very mild chili)
• 1/2 cup reduced fat sour cream
• salt and ground black pepper
• scallions, chopped
• cilantro chopped
• grated low-fat Monterey jack cheese
• lime wedges

Preparation

Step 1

In a lg. nonstick skillet, over medium heat, heat the oil. Reduce the heat to med-low, add the onion and red pepper, and cook for 5 minutes or until the onion is softened. Add the chicken and cook, breaking up any large pieces until the chicken is no long pink. Add the garlic, chili powder, flour,cumin and oregano and cook, stirring for 2 minutes.
add the white wine and the broth in a stream, whisking. Bring the mixture to a boil and simmer for 10 minutes.
Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chillies to the chili and simmer for 10 minutes. Stir in the sour cream and cook until hot. season with salt and pepper.
Ladle the chili into bowls, and accompany at the table with the scallions, cilantro, cheese and lime wedges.