Thursday, October 11, 2007

What's for dinner? White chili

Meal planning can be challenging. We eat dinner at home six or seven nights a week and we eat together about as often. Even two people can make up a family and we make an effort to have meals together. Finding recipes that we like that aren't too time consuming, calorically dense or sodium filled -- or leave us with a month of leftovers -- can take some effort!

Last night we tried a recipe for white chili for the first time. It was a hit! I used some homemade broth but I did use canned white kidney beans. The cumin and oregano were both from Penzey's. I make it a habit to use bulk spices from Penzey's, The Spice House or the bulk section at Whole Foods.
White Chili

1 teaspoon canola oil
1 small onion, chopped
4 ounces ground chicken or turkey breast
1 4-ounce can chopped green chills
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin seed
1/8 teaspoon cayenne pepper
1 15-ounce can white beans, rinsed and drained
1 cup reduced sodium chicken broth
1 teaspoon cider vinegar (or 2 teaspoons lime juice)

Heat oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the ground chicken/turkey and increase the heat to medium-high. Cook until browned, about 2 minutes. Stir in chills and spices. Cook, stirring occasionally, until fragrant, about 1 minutes. Stir in drained beans and broth, bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes. Add vinegar (or lime juice).

Source: Eating Well: Serves Two

Tonight, we just had omelets but I think that I should get bonus points for making the dough for tomorrow's pizza!

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