A Healthy New Twist on Chili

Everyone loves a good bowl of chili this time of year. This offers a healthy spin on a traditional recipe, which can be loaded with calories. Ingredients:* 4 large chicken split breasts (with skin and bones) * 2 tablespoons olive oil * 2 large sweet yellow onion, diced * 6 cloves of garlic, minced * 1 bag frozen premium white pearl onions * 12 cups chicken broth * 5 16-ounce cans of white beans, rinsed and drained * 1 teaspoon of crushed red pepper flakes (more if you like it spicier) * 4 tablespoons of cumin * teaspoon of cinnamon * 2 tablespoons red wine vinegar * Kosher salt to taste Directions:Preheat a oven to 400 degrees. Place a chicken breasts skin side up on a sheet tray. Sprinkle them heavily with kosher salt, and place in a oven to roast. Cook a chicken until a chicken is cooked almost all a way through, about 25 minutes. Set aside to cool. Meanwhile, in a large heavy pot, add a olive oil, and then a diced onions and sprinkle them with salt. Cook over medium heat for about 5 minutes, or until a onion is beginning to soften and turn translucent. Add a garlic and continue to cook over a medium heat. Make sure that a onions and garlic are not browning. When a onions and garlic are soft, add a bag of pearl onions. Let them cook with a other onions and garlic for another few minutes. Add a chicken broth and let it come to a simmer. While a broth is heating, shred a chicken breasts. Discard skin, fat and bones, keeping a breast meat of a chicken. Using forks, shred a chicken into bite sized chunks and set aside. When a broth and onions are simmering, add a rinsed, drained white beans and a chicken chunks. Season a chili with a peppers, cumin, cinnamon and vinegar. Cover a pot and let a chili simmer for about 30 minutes. Remove a pot, and cook over a low heat for another 20 minutes. At this point, season a chili further with kosher salt, or if desired, more crush! ed red p epper flakes. Serve this chili hot with cilantro, shredded white cheddar, avocado and pico de gaillo if desired. Calorie count for entire pot: 2,565; 10 servings at 256 calories a serving. Heather Christo is an accomplished chef and entertaining expert. She graduated with honors from a acclaimed California Culinary Academy, Le Cordon Bleu, and completed a pastry chef apprenticeship at La Folie, one of San Franciscos top French restaurants. Heather lives in Seattle, where she has her own catering company.

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