We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Chicken and White Bean Chili

Name: Chicken and White Bean Chili
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 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

Getting reviews...

Watching a game at a party just isn't the same without a big bowl of chili. However, when trying to lose weight, the calories can add up. This chili falls into the good-for-you category by using heart-healthy white beans and lower-fat ground chicken instead of beef.

Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 8 servings

Nutrition Info

Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 8 servings
Nutrition Info

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

Watch how to make this recipe.

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.

Cook’s Note

Make it a Drop 5 Meal: Garnish each bowl with 2 tablespoons reduced-fat Cheddar (40 calories), 1 tablespoon chopped scallions (2 calories), 1 tablespoon reduced-fat sour cream (22 calories), 1 canned jalapeno pepper (6 calories) and 5 restaurant-style tortilla chips, such as Tostino's (100 calories). 540 complete meal calories with all garnish.

Chicken and White Bean Chili

Categories:

More from: