GERD-Friendly White Chili
Servings
8Serving size
2 cupsThis recipe can be multiplied by 2 and leftovers are great!
Ingredients
| 1 Tbsp. Olive oil |
| 2 medium White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 3 15 ounce can Canned no salt added white beans (NOT drained or rinsed) |
| 2 1/2 pound Idaho potatoes (about 3 large potatoes, peeled and cubed) |
| 2 cups No salt added vegetable stock |
| 1/2 cup White wine |
| 1 tsp.. Ground cumin |
| 1 tsp., leaves Dried oregano |
| 6 ounce Reduced fat white cheddar cheese (divided; grated) |
| 2/3 Tbsp. Fat free sour cream (2 tsp. per serving) |
| 8 large Green onions (thinly sliced crosswise) |
Instructions
Add the onion and garlic and cook for about 5 minutes. Stir frequently and don't let the onions brown.
Add the chicken and cook for about 5 minutes. Stir frequently.
When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.
Add the chili powder, cumin, cayenne and oregano.
Stir and cook over low heat simmering for 60 minutes. Stir occasionally.
Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.
Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
Chili is a great way to improve your Mediterranean diet score with recipes you know and love. This White Chili might not be one that you know but it should be. It is a milder, creamy chili that has tons and tons of flavor.
The great thing about this chili is that it is a complete meal – beans, veggies, a little bit of chicken and cheese – all in a single pot. As always, make extra so that you have a lot for leftovers and this chili even freezes well.