The weather outside may be frightful, but this Chili is delightful!
Margret’s goggles are serving two functions this weekend in the blustery PNW. Allowing her to see through the downpour and high winds, while also helping her to chop up a large batch of onions for her famous “Simply Salubrious” White Chicken Chili.
Our Bothell team has been chopping, dicing, simmering and taste testing in preparation for the Bothell Chamber of Commerce’s annual ChilliFest! The gals picked out the most scrumptious team name “Simply Salubrious” which is only out-shined but the actual taste of their recipe!
Unfortunately the weather was not in our favor and the event had to be cancelled. But that doesn’t stop us for smacking our lips and slurping up some of this hearty – warm you from the inside out- goodness. And did we mention its GOOD FOR YOU? This sinfully savory chili recipe was designed by our lovely in-house dietician, Margret. This Chicken Chili is high protein, an excellent source of fiber, low in saturated fat and a balanced meal of carbs, proteins, and fat.
Let this recipe help keep you dry, warm (and healthy!) as we all wait out the storm!
Simply Salubrious White Chicken Chili
- 6- 15 ounces cans Great Northern or cannellini (white kidney) beans, rinsed and drained
- 5 cups chopped or shredded cooked chicken
- 2 cups chopped white onion (2 large)
- 1 cups chopped red onion (1 large)
- 7 fresh jalapeno chili peppers, seeded and chopped
- 4 cloves garlic, minced
- 3 teaspoons ground cumin
- 1 ½ – teaspoon dried oregano, crushed
- 2 cans fat-free cream of chicken condensed soup
- 3 ½ cups chicken broth
- 1 package frozen roasted corn
- 2- 15oz cans hominy
- ¼ cup chipotle hot sauce sauce
In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, jalapeno pepper, garlic, cumin, oregano, condensed soup, roasted corn and hominy. Stir in chicken broth and Tabasco. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Makes: 15 servings
- Prep: 25 minutes
- Cook time: Slow cooker 6 – 8 hours (low) or 3-4 hours (high)
Nutrition Facts: One cup serving: 400 kcal, 6g fat (2 g saturated fat), 709mg sodium, 13g fiber, 32g protein. Percent Daily Values are based on a 2,000 calorie diet
Curious about how you can transform your favorite recipes to fuel your body instead of just feed it? Schedule a consultation with Margaret. She graduated from Bastyr University with her baccalaureate degree in Nutrition and Dietetics. She went on to practice a portion of her dietetic internship at Good Shepherd Medical Hospital, The Institute for Healthy Living, and The University of Texas Health Science Center in northeast Texas. Rounding out her experience she finished her internship at Snoqualmie Valley School District, planning nutritious menus and teaching students healthy eating habits. Margret has practiced in a variety of settings including acute care for adults, neonatal nutrition, diabetic education, bariatric and weight loss nutrition, and outpatient counseling. Her counseling technique utilizes motivational interviewing to help patients reach their goals and maintain results over a lifetime. Margret’s passion for health does not end with nutrition. In her leisure time she hikes in the Cascade Mountains and scrambles up local peaks. She has competitively raced road bicycles and often commutes to work on her bike. She has recently run several half marathons with her next goal set on completing a full marathon.
Stay safe (and satisfied!) out there!