Saturday, October 11, 2014

Quick & Easy White Bean Chicken Chili

Simple, healthy & fast…it doesn't get any better than that!  There is no added fat, dairy, or gluten. Even yeast free diets can enjoy a bowl of this delicious chili. 

A perfect meal for a busy night or when you have leftover chicken. You could even substitute in turkey after the holidays!

I served this chili with some fresh homemade corn bread.

Corny or Homestyle Corn Bread

Gluten Free Corn Bread

 If you are counting weight watcher points 7 (6.8) points for 5 servings, and 8.5 for 4 servings.

Quick & Easy White Bean Chicken Chili                                   Serves 4-5
2-3 cups cooked & cubed chicken, I used breast meat.
1-2 sweet red peppers, chopped - mixed colors are fine.
1 large onion chopped
1 Tbsp minced garlic
1 tsp salt
1/4 tsp pepper
1 1/2 tsp dried oregano leaves
1/2 - 3/4 tsp ground cumin, it's about preference here.
1-2 cups frozen corn, your preference
2 15 oz cans white beans, I used small white beans. Any combination is fine.
4 cups chicken broth

In a large saucepan saute onions and sweet peppers in about 1/4 cup of the chicken broth, more as needed. Add all spices and cooked chicken cubes, continue to sauté. Add chicken broth as needed to keep things moist within the liquid. Stir in corn and up to 3 cups of broth. Mix well. Stir in drained beans and as much broth as desired. Some like a thicker chili and some like more liquid. I added all 4 cups. Let simmer about 20 minutes.

While my chili simmered I prepared and cooked the corn bread. If the corn bread takes longer than the chili, just turn the chili off and leave the lid on to retain the heat.

This was a big hit at my house. After my husband took his first bite he asked if I had made a double batch.


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