Dinner on Deadline

This white-bean version has become a family favorite. It has the familiar chili taste you yearn for, but in an unpredictable, tomato-less way.

Makes 4 servings, 8 cups

2 tablespoons canola oil

1 pound boneless, skinless chicken breast halves, trimmed of excess fat, then cut into 1/2-inch chunks

1 medium onion, diced

2 ribs celery, diced

3 medium poblano peppers, seeded, white ribs removed, and finely diced

1 medium jalapeno pepper, seeded and finely diced

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

Two 15.5-ounce cans no-salt- added white beans (such as cannellini), drained, rinsed

3 cups no-salt-added chicken broth

1/2 teaspoon salt, plus more as needed

2 tablespoons fresh lime juice

Green pepper hot sauce, such as Tabasco Green

1/4 cup plain low-fat Greek yogurt

2 tablespoons chopped fresh cilantro

1. Heat 1/2 tablespoon oil in a large pot over medium-high heat. Once the oil shimmers, add half the chicken; cook for 3 minutes, stirring, until lightly browned, not cooked through. Transfer to a plate. Add 1/2 tablespoon of oil and repeat with the remaining chicken, adding the cooked chicken to the plate.

2. Add the remaining tablespoon of oil to the pot; reduce the heat to medium, then add the onion, celery and the poblano and jalapeno peppers. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, cumin, oregano, and coriander; cook, stirring, until fragrant, about 30 seconds.

3. Add the white beans, broth, and salt; bring to a boil, then reduce the heat to medium-low and cook for 30 minutes, stirring occasionally. Return the chicken and any accumulated juices to the pot; cook until the chicken is just done throughout, 5 minutes.

4. Stir in the lime juice, then add hot sauce to taste, depending on the heat of the poblanos and jalapenos used, which can vary widely. Taste, and season with salt, if needed. Top each portion with a dollop of Greek yogurt and a sprinkle of cilantro.

Per serving: 420 calories, 40 g protein, 40 g carbohydrates, 11 g fat, 1 g saturated fat, 65 mg cholesterol, 510 mg sodium, 11 g dietary fiber, 7 g sugar.