Cannellini Beany White Chili |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I've never had a white chili before. This recipe is my mom's contribution to my ongoing healthy eating cause. I whipped this up on a snowy afternoon stuck in the house. It was a perfectly satisfying winter meal without being too heavy. It has a surprisingly strong chili flavor without any tomato or chili powder. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1 small onion, finely chopped |
3/4 lb chicken breast, cut into small dice |
2 teaspoons ground cumin |
1/2 teaspoon oregano |
1/8 teaspoon white pepper |
1/8 teaspoon red pepper flakes |
1/4 teaspoon salt |
1/2 lb swiss chard, stems removed, chopped |
0.5 (4 1/2 ounce) can green chilies |
1 tablespoon pickled jalapeno pepper, finely chopped |
1 cup chicken broth |
1 (15 ounce) can cannellini beans, drained and rinsed |
3 tablespoons reduced-fat sour cream |
Directions:
1. Heat oil in a large skillet. Add garlic and onion and cook until softened, 2-3 minutes.
2. Add chicken, cumin, oregano, white pepper and red pepper flakes. Cook stirring until chicken is slightly browned, 3-4 minutes.
3. Add chard and wilt, 2-3 minutes.
4. Add chiles, jalapeno pepper and 1 cup broth. Simmer 15 minutes.
5. Add beans and simmer 5 minutes.
6. Season to taste with salt. Top with a tablespoon of sour cream.
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