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Chicken and White Bean Chili

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Yield: 6 cups, about 3 servings

1 tablespoon olive oil

1 cup diced onion

1 cup diced red pepper

½ cup diced celery

1 teaspoon minced garlic

2½ teaspoons ancho powder

2½ teaspoons ground cumin

2½ teaspoons dried oregano

1¼ teaspoon chili powder

½ teaspoon salt

½ pound cooked smoked chicken, preferably dark meat, chopped

2 15-ounce cans great northern beans, rinsed and drained

7 ounces canned crushed tomato

4 ounces canned green chiles

1¾ teaspoon chicken base such as Better Than Bouillon

¾ cup water

1. In a large, heavy pot, heat oil until shimmery. Add onion, pepper, celery, garlic, ancho powder, cumin, oregano, chili powder and salt; sauté, stirring occasionally, until vegetables are soft.

2. Stir in chicken, beans, tomato and chiles.

3. In a small bowl, mix chicken base with water, add to pot.

4. Simmer until slightly thickened, about 20 minutes.

Notes: Ancho chiles are dried poblano chiles. Look for ground ancho powder in Mexican markets or at Penzeys Spices in Maplewood.

Per serving: 525 calories; 14g fat; 3g saturated fat; 70mg cholesterol; 39protein; 57g carbohydrate; 6g sugar; 20g fiber; 1,995mg sodium; 220mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

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