Chicken and White Bean Chili |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A lower fat, healthier version that's different than the same old ground beef, tomato based chili. Although I think it does taste similar. Proof that eating healthier doesn't mean eating without flavor! If you don't wan't to use chicken you could use turkey instead. A co-worker of mine gave me this recipe and I was a bit skeptical but I tried it and thought it was delicious so I thought I'd share! Ingredients:
3 boneless skinless chicken breasts (diced into 1 inch pieces) |
3 tablespoons olive oil or 3 tablespoons butter |
3 tablespoons flour |
1 (15 ounce) can great northern beans |
1 (19 ounce) can cannellini beans (aka white kidney beans) |
1 (4 1/2 ounce) can green chilies, chopped |
1 large onion, chopped |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
2 1/4 teaspoons ground cumin |
1/2 teaspoon ground oregano |
1/4 teaspoon garlic powder |
1/8 teaspoon onion powder |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper (or to taste) |
salt (optional) |
shredded monterey jack pepper cheese (to garnish) (optional) |
low-fat sour cream (to garnish) (optional) |
Directions:
1. In a dutch oven, add olive oil (or butter), onions and diced chicken and cook until chicken is cooked through, about 15-20 minutes, stirring occasionally.
2. Sprinkle 3 Tbsp Flour into chicken mixture and mix well.
3. Add the rest of the ingredients and stir to blend well.
4. Bring heat to a boil, reduce to a simmer cover and cook, stirring occasionally, about 20 minutes or until chili reaches desired consistency.
5. NOTE: Servings are approximate but recipe could be doubled if desired.
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