Green and White Chili

I kicked Healthy Recipe Week off last night with a delicious modification of a sometimes-fattening favorite, white chili. The recipe I started with was on the Kerrygold website (psssst check back Monday for a Kerrygold giveaway!). Along the way I added some tweaks and changes and made it healthier but just as satisfying as the original. One step at a time, right?

First, I gathered my ingredients:

1 can white beans, 1 super large chicken breast, 1/2 yellow onion, 1/2 bag spinach, 2 large jalapenos, 1 cup 0% Greek yogurt, and a splash of whole milk

First, I washed the spinach and chopped it up using my favorite veggie scissors. Then I chopped the jalapeno and onion and added all of the veggies to a bit of olive oil to get simmering.

In the meantime, I cooked and chopped the chicken using the same scissors which are perfect for making pulled pork and other chopped meat.

Once the chicken was cooked, I added it and the white beans to the vegetables, then folded in the yogurt.

At the end I added the splash of milk. The original recipe called for two cups of whole milk, so I saved a lot of fat and calories here. The yogurt added the richness and creaminess that I was looking for along with calcium, which I have been lacking in these days.

Once the chili was done, I made room for fun toppings including a sprinkle of Kerrygold Dubliner cheese, some smoky garlic chipotle salsa, and some guacamole.

At the end of a long day visiting with our nieces, shopping, and looking at boats, we had a quick, hot meal, didn’t spend a fortune and didn’t feel gross after eating. I need to remember that feeling more often when I want to go out for an extravagant meal or order something not-so-healthy or worse, skip dinner and end up eating crappy snacks late at night.

What are you cooking up this weekend?