Using Roasted Chicken -- White Bean-Chicken Chili

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

WHITE BEAN-CHICKEN CHILI 5-6 servings

1 tablespoon olive oil

1 small onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

1 medium red bell pepper, seeded and finely chopped

2 (15-ounce) cans white beans, undrained

1 (4-ounce) can diced green chilies

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 (14 1/2-ounce) can low-sodium chicken broth

About 1/2 pound skinless and boneless roasted chicken breast, cut into 1/2-inch pieces

2 tablespoons lime juice

2 tablespoons minced cilantro

Optional: 6 tablespoons salsa

1. In a large pot heat the olive oil over medium heat. Add the onion, garlic and red pepper; saute 5 minutes.

2. Stir in the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes.

3. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili if desired.

Data per serving (for 6 servings) Calories 296 Protein 24g Fat 5g Carbohydrates 41g Sodium 229mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 29mg