White Chili – have you ever tried it? Think of chili in a white sauce instead of a red, tomato-based sauce. This one is also a little lighter where the seasonings are concerned, but still calls on the classics of chili powder and cumin for that traditional chili flavor. An addition of cinnamon enhances the sweeter, white sauce.
The picture shows an optional slice of avocado – and doesn’t it look beautiful? But if you’re watching your fat calories, you can leave it off your serving, and drop about 60 calories, and reduce the percent-of-calories-from-fat to less than 10%.
- 1 8 oz pkg - frozen chopped onions and peppers
- 2 medium - garlic cloves, minced or pressed
- 1 15 oz can - garbanzo beans, with the liquid
- 1 15 oz can - kidney beans, drained and rinsed
- 2 cups - corn kernels, fresh or frozen
- 1 Tbs - ground cumin seed
- 1/4 tsp - ground cinnamon
- 1/2 tsp - chili powder
- 6 cups - water
- 1 16 oz pkg - whole-grain elbow macaroni, uncooked
- 1 tsp - lemon juice
- 1 medium - avocado, skin and pit removed, sliced (optional)
- 1/4 cup - chopped fresh cilantro
- In a soup pot over medium-high heat, saute the onion-pepper mix and the garlic until thawed and tender, about 5 minutes.
- Add the rest of the ingredients except the lemon juice, avocado, and cilantro. Cover, and cook about 15-20 minutes, until the pasta is al dente. Stir in the lemon juice. Salt to taste.
- To serve, top with a slice or two of avocado and a sprinkle of cilantro.
If you leave off the optional avocado from your serving, you drop about 60 calories and reduce the percent-of-calories-from-fat to less than 10% !
Nutrition (per serving): 549 calories, 69% calories from carbohydrates, 15% calories from protein, 16% calories from fat, 20.2g fiber.