Description
No cold winter season is complete without a warm bowl of chili. This chili recipe is designed to be GERD-friendly and makes eight cups, but can be multiplied by two if you have a large pot available.

Ingredients

• 2 15-ounce cans of white northern beans (look for low-sodium)
  
• 1 tablespoon canola oil
  
• 1 1/2 cups diced white onion
  
• 1 clove minced garlic
  
• 1 pound peeled and cubed russet potatoes
  
• 2 cups non-fat chicken stock
  
• 1 1/2 cups white wine
  
• 2 1/2 cups water
  
• 1 pound cubed boneless chicken breasts
  
• 2 teaspoons ground cumin
  
• 1/2 cup 1% milk
  
• 4 ounces grated reduced-fat white cheddar cheese
  
• 2 teaspoons per serving non-fat sour cream
  
• 2 teaspoons per serving fresh cilantro leaves

Preparation
Rinse the beans well with cool water.

Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don't let the onions brown.

Add the potatoes, chicken stock, white wine, and water. Cook over medium-low heat, and then let it simmer for 30 minutes until the potatoes are soft.

Add the cubed chicken, beans and cumin. Stir well and cook for five minutes.

Add the milk and grated cheese, stir and heat thoroughly. Do not allow the chili to boil.

Serve with two teaspoons each of non-fat sour cream, grated reduced-fat white cheddar cheese and cilantro as garnish.

Nutrition
Nutritional information per serving (1 cup): calories 372, calories from fat 63, total fat 7g, saturated fat 3g, cholesterol 47mg, sodium 312mg, total carbohydrates 39g, dietary fiber 7g, protein 34g, vitamin A 6% DV, vitamin C 23% DV, calcium 26% DV, iron 24% DV

Serves
Makes 8 cups

Variations
no information available