Black and white chili

By Dr. Ronald Hoffman

Serves 4
1 teaspoon extra virgin olive oil
3/4 pound chicken breast without skin (or turkey breast), cut into 1/2-inch cubes
1 medium onion, chopped
1 clove garlic, peeled and finely chopped
1 (3 1/2-ounce) can green chile peppers, drained
3 cups low-sodium chicken broth
1 tablespoon chili powder
1 cup cooked black beans, rinsed and drained

1. Heat the oil in a medium saucepan over medium-high heat.
2. Cook the chicken or turkey, onion, garlic, stirring occasionally, until the meat is cooked through and the onion is tender.
3. Stir in the chile peppers, chicken broth, chili powder, and black beans.
4. Heat to boiling; reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Per serving: calories 237, protein 25 g, carbohydrates 16 g, fiber 5 g, fat 7 g (monounsaturated 3 g, polyunsaturated 2 g, saturated 2 g), sodium 658 mg

Courtesy of Dr. Julian Whitaker. The Whitaker Wellness Weight Loss Program.
Nashville, Tennessee: Rutledge Hill Press; 2006.

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