In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.
1 (16 ounces) bag dried Cannellini Beans, picked through
2 tablespoons olive oil
6 boneless, skinless chicken thighs
1 yellow onion, chopped
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 quart low-sodium chicken broth
2 poblano peppers, stemmed, seeded and chopped
1 (16 ounces) bag Sweet White Corn
1 head cauliflower, trimmed and cut into small florets
1/2 cup fat free greek yogurt
2 teaspoons fine sea salt
Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well.
Preheat oven to 300°F. Heat oil in a large, ovenproof pot over medium-high heat. Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside. Add onions to pot and cook until golden brown, about 10 minutes. Stir in cumin and chili powder and cook 2 minutes more.
To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours. Stir in sour cream and salt, ladle into bowls and serve.
PER SERVING:430 calories (80 from fat), 9g total fat, 1.5g saturated fat, 60mg cholesterol, 810mg sodium, 55g carbohydrate (12g dietary fiber, 10g sugar), 31g protein