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Chicken Chili

8 fresh parsley stems 1 cp dry white wine
1 bay leaf
8oz. fresh mushrooms, sliced
3 sprigs fresh thyme 1 ½ cups no-salt frozen corn
11 ounces dried white beans (pinto, navy, Great Northern)
½ cup red bell pepper, choppe
½ cup green bell pepper, chopped
2 2/3 cups water
½ tsp hot pepper sauce
1 tsp. salt, divided 1 ½ tsp. dried oregano
2 ½ lbs. boneless, skinless chicken breasts, (cut into small chunks)
1 tsp. black pepper
½ cup parsley, chopped
2 tbsp. olive oil
1 cp. onion, chopped
5 cloves garlic, minced
Rinse beans carefully. Put in a microwave safe 1 ½ quart casserole. Tie parsley, bay leaf and
thyme together with a string. Add to beans along with ½ tsp of the salt and the water. Cover with
paper towel and microwave on high for 30 minutes. Continue cooking on medium for one hour,
stirring every thirty minutes. (Add water as needed.) Meanwhile, in a large stockpot, melt margarine. Saute’ onion. Add garlic and saute’ 1 minute. Add chicken, wine and mushrooms. Cover and cook over medium heat for 5 minutes. When beans cooked, stir half into the pot with chicken. Mash the remaining beans and add them to the pot. Add corn, peppers, cumin hot pepper sauce, oregano, salt and pepper. Simmer for 20 minutes. Stir in chopped fresh parsley and serve!

Serves 10

Per Serving:
Calories: 294
Fat: 6g
Saturated Fat: 2 g
Sodium: 442 mg

Credit: American Heart Association