Why We Love It
In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or Monterey jack.
¦ 6 boneless, skinless chicken thighs
¦ 1 bag dried cannellini beans, picked through
¦ 1 bag frozen sweet white corn
¦ 2 poblano peppers (or 2 green bell peppers), chopped
¦ 1 head cauliflower, trimmed and cut into small florets
¦ 1 yellow onion, chopped
¦ 2 quarts low-sodium chicken broth
¦ 1 1/2 tablespoon ground cumin
¦ 1 tablespoon chili powder
¦ 1/2 cup lowfat sour cream
¦ 2 teaspoons fine sea salt
Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder.
Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours.
Stir in sour cream and salt, ladle into bowls and serve.
Servings Per Recipe: 10-12
AMOUNT PER SERVING:
Calories from fat: 50
Total fat: 6g
Saturated fat: 1.5g
Total carbohydrate: 42g
Dietary fiber: 9g
*Recipe provided by GreenLife Grocery