It’s tailgate season … and that means creating healthy, easy-to-serve dishes that deliver staying
power on game day. Try this delicious white bean chicken chili – it’s cooked in a crockpot so you can easily transport and reheat any time, wherever you happen to be.
Registered Dietitian Nutritionist Sue Ryskamp is happy to report that this recipe was a hit at a recent University of Michigan Wellness Resource Center’s “Nutritious Is Delicious” food-tasting event.
White Bean Chicken Chili
Makes 6 one-cup servings
1.5 lbs boneless/skinless chicken breast, cooked and chopped
1 cup no-salt-added chicken broth
1 (11 oz) can no-salt-added white corn, drained
2 (15 oz) cans no-salt-added great northern beans, drained, 1 can pureed
1 small white onion, chopped
1 (4 oz) can chopped green chilies
1 (14 oz) can no-salt-added diced tomatoes
½ tsp chopped garlic
1 Tbsp chili seasoning
Add all ingredients to slow cooker and cook over low heat for 8 hours.
After cooking, stir in 1/2 cup plain low-fat Greek yogurt. Garnish with ½ bunch chopped cilantro leaves.
- 165 calories per cup
- 1.5 g fat
- 22 g carbohydrates
- 4 g fiber
- 20 g protein
The University of Michigan Samuel and Jean Frankel Cardiovascular Center is a top-ranked heart and heart surgery program among Michigan hospitals. To learn more, visit our website at umcvc.org.