0 (0)

Recipe categories: Healthy eating, Main courses | All categories

Super Bowl white chili

Super Bowl white chili
Al Seib / Los Angeles Times

A hungry Super Bowl crowd usually likes chili. But given all the other stuff you'll eat that day, why not make a lighter version of the old standby? This one pairs lean chicken breast (instead of beef) with white beans for a white chili. Spooned over baked potatoes, it makes for a filling entree--just what football fans need.

To thicken the chili, use cornstarch and instant masa flour (sold under brand names such as Masa Harina). The instant masa adds a distinct corn flavor.

Let the fans shoulder their way to the table for an array of garnishes, a crispy salad and crunchy veggie sticks. No tackling in the house, though.

You can double or triple this recipe.

 More
 Less
Active work time: 20 minutes | Total preparation time: 50 minutes | Serves 4
  • Nonstick cooking spray
  • 2 teaspoons oil
  • 2 cups diced onions
  • 2 tablespoons minced garlic
  • 2 boneless, skinless chicken breasts (about 1 1/4 pounds) cut into 1 1/2-inch cubes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 3 (14 1/2-ounce) cans low-sodium chicken broth
  • 2 (15-ounce) cans white kidney beans, drained
  • 3 tablespoons cornstarch
  • 6 tablespoons water, divided
  • 3 tablespoons instant masa flour
  • 2 cups coarsely chopped spinach leaves
  • 1 tablespoon vinegar
  • Salt
  • White pepper
  • 4 baked potatoes, cut in half
  • Chopped cilantro, sliced green onions, lime wedges, low-fat sour cream sprinkled with chipotle chile powder, for garnish

Step 1Spray a 4-quart saucepot with nonstick cooking spray, add the oil and heat over medium heat. Add the onions and garlic and cook over medium-low heat until the onions are tender but not browned, about 5 minutes.

Step 2Stir in the cubed chicken. Cook and stir until the chicken turns white and is cooked on the outside, about 5 minutes. Stir in the oregano and cumin. Stir in the chicken broth and beans. Heat to boiling. Reduce the heat to a simmer and cook about 10 minutes.

Step 3Blend together the cornstarch and 3 tablespoons of the water until smooth. Stir the mixture into the simmering chili until blended. Return the chili to a simmer and cook until thickened and clear, about 5 minutes. Blend together the masa and the remaining 3 tablespoons of water; stir into the chili to thicken. Stir in the spinach. Bring to a boil and simmer 1 minute. Stir in the vinegar. Season to taste with salt and pepper.

Step 4Serve the chili over the baked potatoes. Garnish with the cilantro, green onions, lime wedges and sour cream.

Each serving:
472 calories; 989 mg sodium; 84 mg cholesterol; 8 grams fat; 1 gram saturated fat; 53 grams carbohydrates; 47 grams protein; 10.13 gram fiber.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Healthy eating