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White Bean Chicken Chili Recipe
|Boneless, skinless, chicken breasts||3⁄4 Pound, cubed|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Jalapeno pepper||1 , seeded and chopped|
|Dried oregano||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Canned white kidney beans/Cannellini beans||30 Ounce, drained, rinsed (2 Cans, 15 Ounce Each, Divided)|
|Chicken broth||3 Cup (48 tbs) (Divided)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
Serving size: Complete recipe
Calories 2143 Calories from Fat 839
% Daily Value*
Total Fat 94 g144.7%
Saturated Fat 42.1 g210.5%
Trans Fat 0.1 g
Cholesterol 379.6 mg
Sodium 7086.9 mg295.3%
Total Carbohydrates 186 g62%
Dietary Fiber 47.3 g189.2%
Sugars 58.1 g
Protein 168 g336.3%
Vitamin A 66.2% Vitamin C 104.2%
Calcium 203.7% Iron 86.7%
*Based on a 2000 Calorie diet
In a large skillet over medium heat, cook chicken in oil for 2 minutes.
Stir in the onion, garlic and jalapeno; cook 2 minutes longer.
Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender.
Transfer to a 3-qt.slow cooker.
In a small bowl, mash 1 cup of beans.
Add 1/2 cup chicken broth; stir until blended.
Add to slow cooker with the remaining beans and broth.
Cover and cook on low for 3 to 3-1/2 hours or until the chicken juices run clear.
Stir before serving.
Sprinkle with the cheese.
Garnish with sour cream and cilantro if desired.