Weekly Wellness Tip: Changing up your chili

Chili is a wonderfully warm dish to have when the weather turns cold. But those who are watching their red meat intake and sodium levels may need an alternative to the usual chili recipe. Megg from ADP submitted a great White Chili recipe to try on your menus or in your retail establishments. Here's the recipe:

Servings-20

 2lbs- Boneless, Skinless chicken breast. I used 2lbs. of our OBuy precooked chicken and it work quite well!

 1 lb Great Northern Beans, soaked overnight -OR- (1)16oz can

 1 finely white onion, diced

 1 LG. Poblano Pepper, Diced

 2 sml. Cans green chilies

 2 tbs. Cumin

 1 tbs. Smoked Cayenne

 1 tbs. Mesquite Liquid Smoke

 1/4 c. Fresh lime juice

 1 gal. Chicken Stock

 salt, to taste

 Fresh Jalapenos, garnish

 Cilantro, garnish

Sautee onions, poblamo and green chilies until onions become translucent.

Add stock and precooked chicken, Cumin, smoked cayenne and beans

Simmer on low heat for at least an hour. I let mine simmer most of the morning so the spicy smokiness of the poblamos thoroughly comes through. At the very end, add your liquid smoke and lime juice. Garnish with fresh jalapenos and cilantro.

Hearty and healthy, smoky and spicy, this a personal favorite!

Megg Geiger | Operations Manager