White Bean, Chicken & Corn Chili

1 pound boneless, skinless chicken breast (roughly 2½ cups diced, cooked chicken)

2¾ cups chopped onion

4 - 5 large garlic cloves, finely minced

2 tablespoons vegetable oil (such as Mazola corn oil)

1/3 cup very finely minced jalapeno pepper (or ½ cup if you like it spicier!)

8 cups fat-free, reduced-sodium chicken broth

3 cans (15 – 16 oz. each) great northern beans, thoroughly rinsed and drained

1¾ cups frozen sweet corn kernels

1½ teaspoons roasted ground cumin

1½ teaspoons ground cumin

1½ teaspoons ground ancho chile pepper

5 – 7 drops hot red pepper sauce

2 tablespoons fresh lime juice

1 tablespoon finely minced fresh cilantro

Cut boneless skinless chicken breasts into diced pieces no larger than ¾-inch. Set aside. Heat oil in a large stock pot or Dutch oven (5-quart) over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add diced chicken and jalapeno pepper and sauté until chicken is nearly cooked throughout and onions are soft, about 10 to 15 minutes. Stir in chicken broth, white beans, and corn; bring to a boil. Reduce heat to medium-low. Add ground cumin, roasted cumin, ancho chile pepper and hot sauce. Simmer 40 minutes uncovered. Stir in lime juice and simmer additional 5 minutes. Remove 2 cups chili and process in food processor until smooth; add pureed mixture back to stock pot and stir well. Heat 2 minutes, then remove chili from heat, stir in chopped cilantro and serve immediately.

Makes about 14 cups (8 servings, 1¾ cups each)

Recipe created by www.kimgaleaz.com Kim Galeaz, RD CD

Whole Grain Corn Muffins

1 cup whole-grain yellow corn meal