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

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Chicken and White Bean Chili

3 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
Yield: 8 servings
Nutritional Analysis

Per Serving

Calories

284

Total Fat

13 grams

Saturated Fat

3 grams

Cholesterol

98 milligrams

Sodium

609 milligrams

Carbohydrates

17 grams

Dietary Fiber

5 grams

Protein

25 grams

Sugar

3 grams

Total: 45 min
Prep: 10 min
Cook: 35 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Calories

284

Total Fat

13 grams

Saturated Fat

3 grams

Cholesterol

98 milligrams

Sodium

609 milligrams

Carbohydrates

17 grams

Dietary Fiber

5 grams

Protein

25 grams

Sugar

3 grams

Total: 45 min
Prep: 10 min
Cook: 35 min

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.