Black and white checkered chili

MAKES 6 SERVINGS

1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, pressed or minced
1 (4-ounce) can chopped green chilies
3 cups chicken broth
1 tablespoon chili powder
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup cilantro, chopped

Heat oil in a 3-quart saucepan over medium-high heat. Saute onion and garlic till translucent.

Stir in remaining ingredients, except cilantro. Heat to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve.

Serving suggestions: Some corn muffins (homemade or storebought) and a big spinach salad will round this off nicely.

From Saving Dinner by Leanne Ely

Nutrition facts per serving: 159 calories, 2 g fat, 1 mg cholesterol, 25 g carbohydrates, 10 g protein, 769 mg sodium, 14 g fiber