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. If you don't have a slow cooker, try our stovetop and oven version.
1 (16-ounce) bag dried cannellini beans, picked through
1 (16-ounce) bag frozen sweet white corn
2 poblano peppers (or 2 green bell peppers), chopped
1 head cauliflower, trimmed and cut into small florets
1 yellow onion, chopped
2 quarts low-sodium chicken broth
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1/2 cup low-fat sour cream
2 teaspoons fine sea salt
Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. Stir in sour cream and salt, ladle into bowls and serve.
Per Serving:300 calories (50 from fat), 6g total fat, 1.5g saturated fat, 35mg cholesterol, 600mg sodium, 42g carbohydrates, (9 g dietary fiber, 8g sugar), 22g protein.
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