White Chili

Ingredients

• 19 ounce cannellini beans white rinsed drained canned
• 2 teaspoons canola oil 
• 2 cups fat-skimmed beef broth fat-free
• 0.5 cup yogurt plain fat-free
• 3  garlic clove minced
• 2 tablespoons spring onion thinly sliced ( 1)
• 2 tablespoons cornmeal stone-ground
• 0.5 teaspoon kosher salt 
• 1.5 cups onion chopped ( 1 large)
• 5 teaspoons hot sauce green hot (such as Tabasco)
• 1.3 pounds chicken breast halves boneless skinless

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally.
3. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
4. Remove chicken from broth mixture; cool.
5. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan.
6. Cut chicken into bite-sized pieces.
7. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions.
8. Serve with lime wedges, if desired.