white bean chicken chili

 

I’ve found my go to chili con carne recipe, and now I’m expanding out into the world of chicken chili.  This is my first attempt! Adapted from here.

makes 6 servings.

3/4 pound chicken tenderloins, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
cooking spray
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups low fat, low sodium chicken broth, divided
1-1/2 cups (6 ounces) shredded skim cheddar cheese
fat-free sour cream and minced fresh cilantro, optional

Sprinkle chicken with salt and pepper. In a large skillet sprayed with cooking spray over medium heat, cook the chicken, onion, jalapeno, oregano and cumin for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

per serving:

Fat: 6.0g
Carbohydrates: 23.0g
Calories:264.3
Protein: 29.0g

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