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White Chicken Chili

6 to 8 parsley stems
1 bay leaf
3 sprigs fresh thyme
11 oz. dried pinto beans
2 2/3 cups water
1/2 tsp. salt
2 1/2 pounds boneless, skinless chicken breasts
2 tbsp. margarine
1 cup chopped onions
4 cloves garlic, minced
1 cup dry white wine
1 8oz. package mushrooms, sliced
1 1/2 cups frozen, no salt-added corn
1 cup red bell pepper, diced
1 4 oz. can diced green chili peppers
1 1/2 tsp. ground cumin
1/2 tsp. hot sauce (such as Tabasco)
1 1/2 tsp. oregano
1/2 tsp. salt
1/2 cup parsley, chopped

1.Tie parsley, bay leaf and thyme together with a string. Set aside.
2. Rinse and sort beans. Put beans in a microwave safe 1 1/2 qt. casserole. Add tied herbs, salt and water. Cover and microwave on high for 30 minutes. Cook on medium for 1 hour, stirring every thirty minutes and adding water if needed.
3. Rinse chicken and pat dry. Cut into 1 1/2 inch cubes. Set aside
4. In a large stockpot, melt margarine. Saute onion until translucent. Add garlic and saute 1 minute. Stir in chicken, wine and mushromms. Cover and cook over medium heat for 5 minutes.
5. Stir in half of beans. MAsh the remaining beans and add to pot. Also add corn, bell pepper, green chilis, cumin, hot sauce, oregano and salt. Simmer 20 minutes to allow flavors to blend. Stir in parsley and serve.

Calories 294 Fat 6 g Saturated Fat 2 g
Cholesterol 62 mg Sodium 442 mg

Credit: American Heart Association