One Pot Christmas Eve Meal

If you're like most people, Christmas Eve finds you tired, slightly grumpy and less than enthusiastic about preparing a large meal. In fact, you might already be cooking for tomorrow's feast, so adding a complex and time consuming Christmas Eve meal to your workload can seem overwhelming. Many of us are tempted to turn to fast food alternatives at a time like this, (Pizza, anyone?), but with your waistband already taking a hit from holiday nibbles, why not opt for something a little healthier and a LOT more filling? Take a cue from the southwestern United States and try something different for the holiday. The following recipe has it all: It features a thick, rich, spicy chicken chili, that even the heartiest meat lover will enjoy. It's a nice change of pace from the usual holiday fare and it's waistline-friendly with just 431 Calories and 6 grams of fat per serving. And yes, that includes the cheese! Best of all? Prep time is minimal and the majority of cooking time is unattended. (Which means more time for last minute gift wrapping!) This is one of my family's favorites; it's my husband's original recipe. We hope you enjoy it!

Bob's Creamy Chicken Chili

Yield: 8 servings

Cuisine: American Cuisine

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 large garlic cloves, minced

2 pounds boneless skinless chicken breast, ground (or turkey breast)

2 teaspoons oregano

1 1/2 teaspoons cumin

1/4 teaspoon ground cloves

1/4 teaspoon cayenne

salt and pepper, to taste

3 cups chicken broth

15 1/2 ounces cannelini beans, cooked, rinsed and drained

30 ounces kidney beans, canned (2 - 15.5 oz. cans)

10 ounces Mild Rotel Diced Tomatoes and Green Chilies (usually found near the salsa or Latin area of your store)

16 ounces fat-free refried beans

4 ounces fat-free mozzarella cheese

4 ounces fat-free cheddar cheese

1. Heat olive oil in large pot. Add onion. Cook until translucent.

2. Add garlic and ground chicken breast. Stir frequently, cooking until chicken is no longer pink.

3. Rinse and drain the whole cannellini and kidney beans. Add to cooking pot.

4. Add oregano, cumin, ground cloves, cayenne and salt and pepper, to taste.

5. Add the Rotel to chili and cook, simmering uncovered, for 45 minutes, stirring occasionally.

6. During last 15 minutes of cooking time, add fat-free refried beans. Stir until creamy. Return to simmer.

7. Serve in bowls topped with 1/2 ounce of each grated cheese.

8. Add a slice of french bread, if desired.

Notes: This tastes even better the second day, plus it freezes well!

(All nutritional information was determined using Mastercook 7™ software.)