Clean Eating-Hearty White Bean Chili and Cornbread

Day 11: Have I mentioned how great I am starting to feel? It is terrific. I had started to loose my momentum. Look out world, I am back. Yes, You should be afraid of that!

Tonight we will be having the best white bean chicken chili ever. It is one of our favorites. I also like to make up a batch of clean eating cornbread. Is there such a thing you ask? Why, yes there is my dear friends. You have gained a bonus prize. I am posting both recipes for you. I hope you enjoy this chili as much as we do. I know my dear friend Janet (My eating clean partner in crime)will be loving the fact that I will bringing her chili for lunch tomorrow!

This is a recipe I found at www.eatcleandieat.com

Hearty White Bean Chili

    

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YIELD: 8 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 9 hours 5 minutes

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Details

Looking for an easy dinner? This thick, hearty slow-cooker chili recipe is delicious any time of the year! Using leaner cuts of poultry, such as turkey or chicken breast, reduces the fat content but delivers a taste sensation.

Ingredients

• 1 lb / 454 g dry great northern beans or white kidney beans, rinsed and picked over
• 4 cups / 950 ml low-sodium chicken broth
• 2 cups / 480 ml yellow onions, chopped
• 3 large cloves garlic, minced
• 2 tsp / 10 ml ground cumin
• 1½ tsp / 7.5 ml dried oregano
• 1 tsp / 5 ml dried ground coriander
• 1/8 tsp / 0.625 ml ground cloves
• 1 x 4-oz / 120 ml can chopped green chilies
• 2 lbs / 907 g boneless, skinless chicken or turkey breast, grilled and cubed
• 1 tsp / 5 ml sea salt

Preparation

1. Place beans in a soup kettle or Dutch oven. Add enough water to cover beans by two inches. Bring to a boil. Let boil for 5 minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.
2. Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for 7 hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender.
   Nutritional Value per Serving:
   Calories: 259
   Calories from Fat: 21
   Total Fat: 2 g
   Saturated Fat: 0.1 g
   Total Carbs: 18 g
   Fiber: 5 g
   Protein: 39 g
   Sodium: 818 mg
   Cholesterol: 2.5 mg
   
   
   You can find this recipe and many other great recipes at www.thegraciouspantry.com 
   
   
   Clean Eating Corn Bread Recipe
   (Makes 15 pieces, or 1 – 9X5 pan)
   
   Ingredients
   1 cup plain yellow corn meal
   1 cup corn flour
   1/2 cup whole wheat pastry flour
   1 tsp. baking soda
   2 tsp. cream of tartar
   1/2 tsp. salt
   4 tbsp. agave or honey (I used agave)
   1 cup non-fat, plain Greek yogurt
   1/2 cup plain, unsweetened soy milk
   2 whole eggs
    1 tbsp. olive oil
    1 cup frozen corn, no sugar added
   
   Directions
   Preheat oven to 425 degrees F.
   Step 1 – In a large mixing bowl, mix your dry ingredient together with a whisk.
   Step 2 – In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
   Step 3 – Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don’t over mix.
   Step 4 – Scrap your batter into your baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you’ll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of backing.
   Step 5 – Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
   Step 6 – Slice into 15 pieces, and serve while it’s hot!
   Eat and Enjoy!