Chicken and White Bean Chili

Photo by Courtney P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    teaspoons olive oil

  • 2

    pounds ground chicken

  • 1

    teaspoon salt

  • 1

    clove garlic, crushed with a press

  • 1

    medium onion, chopped

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon dried oregano

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground cayenne pepper

  • Two

    15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained

  • One

    16-ounce jar mild salsa verde

  • One

    14 to 14 1/2-ounce can reduced-sodium chicken broth

  • 2

    tablespoons fresh cilantro leaves, for garnish

Directions

In a 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch. With a slotted spoon, transfer the chicken to a medium bowl once it is done. After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa verde, broth and browned chicken, and bring to a boil. Reduce the heat to medium, cover and cook the chili for 15 minutes to blend the flavors. To serve, garnish with cilantro. Each serving: calories 370, total fat 18g, saturated fat --, cholesterol --, sodium 815mg, total carbohydrate 25g, dietary fiber --, sugars --, protein 25g, calcium --

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