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See the recipe below for a great bowl of Chicken Chili – chicken breast is much lower in saturated fat than ground beef and the beans provide a good source of fiber.

White Chicken Chili

Yield: 7 servings
Serving Size: 1 cup

Cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
2 15.5-ounce cans Great Northern Beans, undrained
1 cup fat-free, reduced sodium chicken broth
1 4-ounce can mild green chilies, diced
½ teaspoon ground black pepper

1. Coat a large soup pot with cooking spray. Add chicken and cook over medium-high heat until lightly brown. Remove chicken from pan and set aside.
2. Spray pan again with cooking spray. Sauté onion and carrots about 4 minutes until onions are clear.
3. Add all remaining ingredients and chicken and stir. Bring to a boil, reduce heat and simmer 15 minutes.
   

Nutrition Information: 210 Calories, 3g Total Fat, 1g Saturated Fat, 39mg Cholesterol, 588mg Sodium, 21g Total Carbohydrate, 6g Dietary Fiber, 5g Sugars, 22g Protein

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.

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