PALED BY THE TREND TOWARD eating lighter, this chili uses poultry in place of red meat, and white beans (canned for convenience) instead of red ones. It simmers with green chilies.

White Chili

1 broiler-fryer chicken (3 1/2 to 4 lb.), cut up

2 cups regular-strength chicken broth

1 tablespoon salad oil

2 large (about 1 1/4 lb. total) onions, sliced

1 clove garlic, minced or pressed

1 cup dry white wine

2 cans (15 oz. each) cannellini beans, rinsed and drained

1/4 cup lime juice

1 can (4 oz.) diced green chilies

1 small fresh jalapeno chili, stemmed, seeded, and minced

1/4 cup minced fresh cilantro (coriander)

1 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 cup (1/4 lb.) shredded jack cheese

Condiments (choices follow)

Discard chicken skin and fat; rinse meat. Bring broth and 2 quarts water to boiling in a 5- to 6-quart pan over high heat. Add chicken legs, thighs, and backs; cover and simmer 5 minutes. Add breast and wings; simmer until the thickest part of the breast is no longer pink (cut to test), about 15 minutes longer.

Drain chicken; save broth. When chicken is cool enough, tear off meat in chunks; discard bones. Meanwhile, boil broth in pan on high heat, uncovered, until reduced to 2 cups, about 25 minutes. Put into a bowl.

Wipe pan clean. Pour in oil and place over medium-high heat. Add onions and garlic; stir often until onions are golden and taste sweet, about 20 minutes.

Add the 2 cups broth, wine, beans, lime juice, green chilies, jalapeno, cilantro, oregano, cumin, and cinnamon. Bring to a boil over high heat; cover and simmer 15 minutes. Stir in chicken and cheese; heat until hot. Ladle into bowls and add condiments to taste. Serves 6.

Per plain serving: 394 cal. (32 percent from fat); 41 g protein; 14 g fat (1.8 g sat.); 26 g carbo.; 514 mg sodium; 105 mg chol.

Condiments: diced Roma-type tomatoes, shredded jack cheese, sliced ripe olives, fresh cilantro sprigs.