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Chicken and White Bean Chili

Ingredients

  • 1 pound boneless skinless chicken breast
  • 3 cans (15-ounce) cannellini beans, drain and reserve 1/2 cup liquid
  • 1/4 cup corn oil
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup chicken broth
  • 2 cans (4.5 ounce) diced green chiles
  • 1/2 cup whipping cream
  • Cheddar cheese, grated
  • Fresh cilantro, chopped

Prep Time:

20 minutes

Cook Time:

30 minutes

Serves:

8

Here’s a crowd-pleasing, white-meat alternative to chili made with beef. Ideal for basketball or football watch parties, tailgating and casual gatherings.

Why Try? This makes for a nice alternative to a beef chili, featuring generous chunks of tender chicken and a kick of spice.

Foodie Byte: For a spicier chili add more red pepper. To garnish you can top with crispy bacon, cilantro and cheese. Yield: 2 quarts

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Preparation

  1. Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Remove from pan. Season chicken with salt and pepper, add oil to pan and sauté chicken approximately 5 minutes.
  2. Add onion mixture, beans, reserved liquid, broth, chiles and cream to chicken. Simmer until chicken is tender and cooked through, about 15 minutes. Season to taste with salt and pepper.
  3. Garnish.

Nutritional Information

Calories 337, Carbohydrates 30g, Cholesterol 57mg, Fat 14g, Fat Calories 128, Fiber 9g, Protein 23g, Saturated Fat 4g, Sodium 714mg. Daily Values: Calcium 101.52mg 10%, Phos 136.45mg 14%, Copper 0.03mg 2%, Zinc 0.42mg 3%, Panto 0.88mg 9%, Biotin 0.87mcg 290%, Iodine 2.62mcg 2%, Magnesium 18.46mg 5%, Iron 2.79mg 16%, Vitamin B6 24%, Vitamin C 11%, Vitamin B12 2%, Vitamin D 2%, Vit E-a-Toco 5%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.