White Chili

• 2 t canola oil
• 1.5 cups chopped onion
• 3 garlic cloves, minced
• 2 cups fat free low sodium chicken broth
• 5 t green hot pepper sauce
• 1/2 teaspoon kosher salt
• 1 1/4 pounds skinless, boneless chicken halves
• 2 T stone-ground cornmeal
• 1 (19-oz) can cannellini beans, rinsed and drained
• 1/2 cup plain fat free yogurt
• 2 T thinly sliced green onions
• Lime wedges (optional)

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

canola oil, onion, garlic, chicken broth, pepper sauce, kosher salt, skinless, t, cannellini beans, free yogurt, t, lime wedges

Taken from www.epicurious.com/recipes/member/views/white-chili-50018962 (may not work)