White Bean Chicken Chili Recipe

 

                          Photo credit: Allrecipes.com Charles Schiller; Styling: Tara Bench

Fall is upon us and it it the hardest time of year for me to choose healthy food options. This white bean chicken chili is my new favorite Fall recipe. It's healthy and delicious. It definitely screams "comfort food" and is perfect for family gatherings.

INGREDIENTS:

3 (14.5-ounce) cans white beans

1 tablespoon olive oil

1 medium jalapeno pepper, minced

1 medium poblano pepper, chopped

1 large onion, chopped (I use brown/yellow)

4 garlic cloves, minced (or equivalent minced garlic)

salt and black pepper

1 tablespoon ground cumin

1 teaspoon chili powder

2 (14.5-ounce) cans chicken broth

2 limes, juiced

1 tablespoon Frank's Red hot sauce (optional)

2 pounds chicken, cooked and shredded (I only use breast meat and can use pre-cooked deli rotisserie chicken when pressed for time)

1/4 cup chopped cilantro leaves

 

OPTIONAL TOPPINGS:

           

*Sour cream

*Tortilla chips (coarsely crunched or whole if dipping)

 

 

DIRECTIONS:

 

Drain and rinse the canned white beans. In a  bowl, mash half of the beans with a potato masher or fork until chunky. Set beans aside for later.

Add the olive oil to a large pot and heat it over medium-high heat. Add the peppers, onions, and garlic. Saute until soft and fragrant (about 5 minutes). Season the vegetables with salt, and pepper, to taste. Add the cumin and chili powder. Continue to saute for 1 more minute to toast the spices. Stir in chicken broth and lime juice and bring to a simmer. Add the beans and Frank's Red Hot. Simmer for an additional 20 minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro. Simmer until heated through (about 5 more minutes). Serve the chili in individual bowls. Top with sour cream and crushed tortilla chips if desired.