Chicken and White Bean Chili

Total Time:
45 min
Prep:
10 min
Inactive Prep:
--
Cook:
35 min
Yield:
8 servings
Level:
Easy

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 --

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.

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