White Bean Chicken Chili

white-bean-chicken-chili

I’m not sure if this white bean chicken chili deserves the title ‘chili’.  Does substituting chicken for ground beef still count as a chili?

Well, you can look at this yummy dish as a chili or a very hearty soup.  Either way it’s loaded with goodness.

Cannellini beans, if you aren’t familiar with them, are large white beans with a firm texture and nutty flavor. They hold their shape well and are therefore used in soups (such as minestrone soup), salads, stews and numerous other healthy dishes.

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4 Things you may not have known about cannellini beans:

  • With a score of 31, they are very low on the glycemic index so they are great for people with diabetes.
  • They have been found to help protect against colorectal adenomas, which is the 3rd most common cancer in men and women.
  • They have a detoxifying effect on the body.
  • They are a powerhouse of antioxidants which protect your skin and the rest of your body from free radicals. {source}

The beauty of soups, stews or chilis is that you can use whatever you have on hand. Substitutions are what make these types of recipes so versatile and your own.  So don’t get hung up on exacts.  If you don’t have cannellini beans, use northern beans.  If you’re not a big fan of cilantro (which I’m not) you can just omit it or use dried herbs as it has less flavor.

You get the idea though.  It’s a very versatile recipe which is why I love it so much.

But I REALLY love it because 4 out of 4 in our house like it and you KNOW that doesn’t happen often!

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White Bean Chicken Chili

Ingredients

  • 1 chicken breast, cooked and diced or shredded
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon jalapeno pepper, seeded and diced
  • 3 1/2 cups chicken broth
  • 2 cans cannellini beans, drained and rinsed thoroughly
  • 1 teaspoon cumin, oregano and paprika (each)
  • 1/4 teaspoon cayenne pepper, black pepper, salt (each)
  • 1 teaspoon fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. In a stockpot saute the onions and jalapeno pepper in a little extra virgin olive oil for approx. 3-4 min over low heat. Add the garlic and cook another 30 seconds to 1 minute.
  2. Add the chicken stock, beans, spices and chicken to the pot and simmer for approx. 30 minutes.
  3. Use a potato masher to mash approx. 1/4 of the soup to make it thicker or use a blender or immersion blender. Any of the above would work fine.
  4. Serve hot and enjoy!

Recipe Source:  HappilyUnprocessed.com I used all organic ingredients when making this recipe and hope you do too!  🙂

These are some of the items I used to make this recipe:

 

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