Chicken and White Bean Chili
As the snow melts and temperature begins to rise, we can’t help but get excited for spring and the bounty of the seasons fruits and vegetables that are just starting to appear in markets. We’re ready to trade in the heavy stews and hearty casseroles of winter for lighter fare.
In the meantime, it’s the perfect time to tuck into a bowl of this Chicken and White Bean Chili.
This craveable chili recipe is lighter than traditional chili, and not just in color. It features creamy white beans and tender chunks of chicken in a flavorful broth and hints at the fresh flavors of spring with juicy red bell peppers and aromatic cilantro. It’s lightly spiced with cumin and chili powder and mild, roasted green chilies. Instead of high-calorie cheese this Chicken and White Bean Chili is topped with a dollop of Greek yogurt.
When you’re yearning to savor something bright and refreshing, but still need something to warm your bones, this Chicken and White Bean Chili is your answer. It’s the best of both worlds, and it allows you to make six portions in an hour or less. After you’ve had your fill of this dish, then maybe, just maybe, spring will finally come in full force.
- 1 tbsp. olive oil
- 2 medium onions, chopped
- 1 medium red bell pepper, chopped
- 2¼ cups raw cubed chicken breast (about 12 oz.)
- 4 cloves garlic, chopped
- 4 cups low-sodium organic chicken broth
- 2 cans (15-oz. each) cannellini beans, drained, rinsed
- 1½ tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 (4-oz.) can roasted green chiles
- Coarsely chopped cilantro (for garnish; optional)
Here are your instructions:
Heat oil in a large saucepan over medium-high heat.
Add onions and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add chicken; cook, stirring frequently, for 4 to 6 minutes, or until no longer pink.
Add garlic; cook, stirring frequently, for 1 minute.
Add broth, beans, cumin, chili powder, salt, pepper, and chiles. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 20 to 25 minutes.
Divide chili into 6 serving bowls; garnish with cilantro if desired.
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