Dinner on Deadline: White Chicken Chili with Lime

The first time I ate white chicken chili, I fell instantly in love. Here is my version.

Makes 6 servings

1 tablespoon vegetable oil

1 cup finely chopped yellow onion

1 red bell pepper, cored and chopped

1 pound ground chicken or turkey

1 tablespoon minced garlic

1 1/2 tablespoons chili powder

1 tablespoon all-purpose flour

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cups low-sodium chicken broth

Two 15 1/2-ounce cans white beans, drained and rinsed

4 1/2-ounce can chopped green chilies (or less for a milder version)

1/2 cup reduced-fat sour cream

Salt, ground black pepper

Garnish: scallions and fresh cilantro, chopped; grated Monterey Jack cheese, lime wedges

1. In a large nonstick skillet over medium, heat the oil. Reduce heat to medium-low, add the onion and red pepper, cook for 5 minutes or until the onion is soft. Add the chicken, cook about 5 minutes, or until the chicken is no longer pink.

2. Add the garlic, chili powder, flour, cumin, and oregano and cook, stirring for 2 minutes. Add the broth in a stream, whisking. Bring to a boil and simmer for 10 minutes.

3. Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chilies to the chili and simmer for 10 minutes. Stir in the sour cream and cook until hot. Season with salt and pepper.

4. Ladle the chili into bowls and accompany with scallions, cilantro, cheese and lime wedges.

Per serving: 410 calories; 120 calories from fat (29 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 75 mg cholesterol; 41 g carbohydrate; 9 g fiber; 3 g sugar; 29 g protein; 430 mg sodium.