Spicy White Chili

Ingredients:

1. 2 cups chopped onions

2. 4 cloves garlic, minced

3. 2 Tbsp olive oil

4. 4.5 oz can diced green chiles (or fresh)

5. 3 tsp chili powder

6. 1 tsp dried oregano

7. 1/8 tsp cayenne pepper

8. 3-15 oz cans white kidney beans, rinsed, drained

9. 2 14.5 oz cans low sodium chicken or vegetable broth

10. 5 cups cubed cooked turkey, chicken or tofu (or omit)

11. 4 oz Monterey Jack cheese with jalepeño (optional)

12. Optional toppings: scallions, cilantro, avocado, sliced jalepeño peppers

Instructions:

1. In a Dutch oven or soup pot, cook onions, garlic in oil over medium-high heat for 5 min, stirring often. Do not burn.

2. Stir in chiles, chili powder, oregano, cayenne and cook 1 minute.

3. Mash one can of beans. Add all beans and broth to the pot and bring to a simmer. Cook, covered, 10 minutes.

4. Stir in turkey (or chicken, tofu) and cook 10 minutes until heated through.

5. Stir in cheese until melted

6. Serve with choice of toppings

8-10 Servings

355 Cal, 13 g fat, 82 mg chol, 694 g sodium, 27 g carbs,

8 g fiber, 41 g protein