Poblano White Chicken Chili Cooked to Perfection in Clay!

Adapted for VitaClay from Weight Watchers. 

Suitable for all Vitaclay Models.

Image Courtesy of The Homesick Texan.

Every variation of the ever-popular chili is different, and it can be so customizable, so it never gets old. Chili is warm, filling and hearty--great for those chilly days leading up to winter.

This white chicken chili is unique because it not only uses chicken, but it’s white, so it’s a really unexpected combination of ingredients that is delicious and satisfying.

This may become one of your family's favorite fall/winter meals! Make a big batch in VitaClayand portion it out through the week for work, school and home meals.

Ingredients:

• 1 15.5oz can navy beans, undrained
• 1 lb chicken (I like to use a combo of white and dark meat)
• 2 c chopped poblano chile
• 1 large white onion, chopped
• 1 T finely chopped fresh garlic
• 2 t chili powder
• 1 t ground cumin
• ¼ t real salt
• 2 ½ c broth
• 2 T all-purpose flour
• ¾ c sour cream (optional)
• Cilantro sprigs (optional)
• Freshly ground black pepper (optional)

Directions:

1. Mash ¼ cup of navy beans with a fork or blend in a blender
2. Add all ingredients except ¾ cups of broth, flour  and the garnish ingredients to VitaClay
3. Whisk the remaining ¾ cups of broth with the flour to form a slurry, then stir into the other ingredients in the pot.
4. Cover and cook on “slow” or “soup” until the chicken is done and the mixture is slightly thickened, about 1 hour.
5. Using forks, shred the chicken (remove it, shred and return it to the cooker if necessary)
6. Divide the chili among 6 bowls; top with the sour cream, cilantro, and black pepper, if desired.

PER SERVING:(serving size 1 ½ cups) Calories 224; Fat 2.8g (sat 0.5g, mono 0.6g, poly 0.5g) Protein 25g; Carb 23g; Fiber 5g; Sugars 3g; Chol 55mg; Iron 2mg; Sodium 627mg; Calc 50mg.

SMARTPOINTS VALUE PER SERVING: 4