Low-fat Southwestern Chicken Chili This chili recipe uses chicken breasts and white beans. It gets its mildly spicy flavor from green chili peppers. This is a quick, easy and very tasty recipe as is, but it adapts well to the addition of just about anything else you might like. For a milder flavor, reduce the amount of green chili peppers; for a little extra heat, add the optional hot pepper. Serves 4 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 1 onion, chopped 8 ounces mushrooms, thickly sliced 4 large cloves garlic, minced 1 can (4 ounces) green chili peppers, chopped (wear plastic gloves when handling) 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/8 teaspoon red-pepper flakes (optional) 11/2 cups nonfat chicken broth 2 cans (15 ounces each) cannellini, navy, Great Northern or other beans, rinsed and drained 1/2-1 teaspoon chopped fresh cilantro 2 ounces part-skim Monterey Jack cheese, shredded Warm the oil in a large pot over medium heat. Add the chicken and saute for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saute for several minutes. Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth. Cover and simmer for 30 minutes, stirring occasionally. Add the chicken, beans and cilantro; stir gently to mix well. Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle with the Monterey Jack before serving. Preparation time: 10 minutes Cooking time: 1 hour Per serving: 345 calories, 10.1 g. total fat (22% of calories), 3.2 g. monounsaturated fat, 2.1 g. polyunsaturated fat, 2.5 g. saturated fat, 37.7 g. protein, 42 g. carbohydrate, 12.9 g. dietary fiber, 56 mg. cholesterol, 976 mg. sodium (source: ) ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.