• vegetable cooking spray
• 1 cup onions, chopped
• 3/4 tsp. garlic, crushed
• 3/4 tsp. finely chopped fresh root ginger
• 1/2 jalapeño chilli, finely chopped
• 3 ounces mushrooms, cut into fourths
• 2 tsp. flour
• 11 ounces boneless, skinless chicken breasts, cubed
• 1-1/4 lbs. canned white beans, such as navy or great northern, drained and rinsed
• 1-1/4 cups low sodium chicken broth
• 3/4 tsp. dried oregano leaves
• 3/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/8 tsp. ground cinnamon
• 3/4 bay leaf
• 3/4 small tomato
• 1-1/4 green onions, thinly sliced
• 1 Tbs. plus 1 tsp. green or black olives
• 1 Tbs. plus 1 tsp. finely chopped cilantro, or parsley

Spray large saucepan with cooking spray; heat over medium beat until hot. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1 minute longer.

Add chicken, beans, chicken broth, and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf, season to taste with salt and white pepper. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro.

Courtesy: American Dry Bean Board

Per serving: calories 356, fat 4.6g, 12% calories from fat, cholesterol 68mg, protein 37.4g, carbohydrates 42.5g, fiber 9.3g, sugar 12.7g, sodium 177mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 2.2, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 3.0

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