Chicken and White Bean Chili

Adapted from Cooking Light
Ingredients

• 1 tablespoon canola oil 
• 2 cups diced yellow onion (about 2 medium) 
• 1 1/2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
• 4 cups fat-free, less-sodium chicken broth 
• 3 cups chopped cooked chicken or turkey (canned works well)
• 1/2 cup diced seeded plum tomato (about 1) 
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 lime wedges (optional)

 Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
2. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add chicken/turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

8 Servings; per serving:

• Calories: 286
• Calories from fat: 19%
• Fat: 6g
• Saturated fat: 1.2g
• Monounsaturated fat: 2.1g
• Polyunsaturated fat: 1.6g
• Protein: 32.4g
• Carbohydrate: 24.3g
• Fiber: 5.5g
• Cholesterol: 85mg
• Iron: 4.8mg
• Sodium: 435mg
• Calcium: 105mg