Chicken and White Bean Chili

By Pollin

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

Details

Adapted from cookingchanneltv.com

Preparation

Step 1

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 --