Chicken and White Bean Chili

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PREP TIME

10 min

TOTAL TIME

55 min

Makes

6 servings

Chicken and White Bean Chili

Recipe by Eshun Mott, Photos by Jodi Pudge


Ingredients

  • 3 tbsp olive oil
  • 1 lb. boneless, skinless chicken thighs , cut into 1/2-in. pieces
  • 1 tsp salt
  • 2 cups chopped onion
  • 2 cups chopped red sweet pepper , (1 large pepper)
  • 1 cup chopped celery
  • 1 tbsp chopped garlic
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp pureed chipotle , in adobo
  • 1 tsp dried basil
  • 2 28-oz. can Italian plum tomatoes , squished up with their juice
  • 1 1/2 cups sodium-free chicken broth
  • 1 tbsp red wine vinegar
  • 1 can white kidney beans

Instructions

  • Heat 2 tbsp oil in a large heavy pot or dutch oven over medium-high. Season chicken with ½ tsp salt.
  • Working in batches, brown chicken, stirring occasionally, for 4 min or until golden.
  • Remove chicken to a plate and reserve. Add remaining 1 tbsp oil, onions, red pepper and celery and sauté for 5 min until softened and browned at the edges.
  • Add garlic, chili powder and cumin, and sauté for 1 min longer. Add chipotles, basil, tomatoes, chicken stock, vinegar, reserved chicken and remaining ½ tsp salt and bring to a boil.
  • Turn heat to low and simmer, covered, for 20 min. Add beans and simmer uncovered over medium for 10 min longer.

Nutrition (per serving)

  • Calories
  • 317,
  • Protein
  • 23 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 12 g,
  • Fibre
  • 9 g,
  • Sodium
  • 1052 mg.

Notes:

Heat leftover chili and pack into a pre-warmed insulated container. Split biscuits and spread with butter, then wrap and pack alongside.

Tip:

Trying to get kids to eat chili? Give them a bowl of mostly broth with a biscuit or bread for dipping. They’ll get used to the flavour and then start enjoying the rest.