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Published: Sunday, 7/7/2013

Dinner Tonight: Chicken Chili

Sometimes, chili with beef in it is just too much. Sometimes, you want something lighter. Sometimes, in other words, you want a nice, steaming bowl of chicken chili. Ann Champion submitted this easy-to-make recipe for the dish that is also sometimes called white chili. And the whole thing can be ready in a half-hour or less.

Chicken Chili

1 tablespoon oil

1 pound ground chicken

1 small onion, chopped

1 teaspoon garlic powder

2 (15-ounce) cans Northern beans

1 (10-ounce) can diced tomatoes and green

chilies, such as Ro-Tel

1 (15-ounce) can chicken broth

Canned diced green chiles, optional

Sour cream, optional

Put oil in a large saucepan over medium heat and add ground chicken. Use a wooden spoon to break up chicken while lightly browning it. Add chopped onion and continue to cook until onion starts to become translucent. Add garlic powder, beans, tomatoes and chiles, and chicken broth, and simmer for 20 minutes to blend the flavors. If desired, add canned diced green chilies and a dollop of sour cream to each bowl.

Yield: 4 servings

— Ann Champion

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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