Chicken White Bean Chili
I have turned this into what I call a chop and drop meal. You can brown the chicken ,then saute the veggies, but it works just as well to toss them all in at once. Chicken breast can be used also. I find that they tend to get a bit tough in soups.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
shellfish free
dairy free
- salt and pepper to taste
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 2 whole garlic cloves minced
- 1 medium red bell pepper diced
- 2 tablespoons cumin
- 2 pounds chicken boneless, skinless thighs
- 8 ounces fresh mushrooms, chopped
- 4 medium chili peppers hatch
- 2 cans kidney beans white
- Carbohydrate 20.7055798560458 g
- Cholesterol 85.048569375 mg
- Fat 19.0339057002123 g
- Fiber 5.64423476319755 g
- Protein 30.9059285292456 g
- Saturated Fat 5.04708246664959 g
- Serving Size 1 1 Serving (883g)
- Sodium 2853.9820074355 mg
- Sugar 15.0613450928483 g
- Trans Fat 2.4644423289526 g
- Calories 378 calories
Chop chicken thighs into bite sized pieces, season with salt and pepper. Heat large pot and add chicken to brown. I use a nonstick without oil, but add some oil if it is not a nonstick pan. While browning chop mushrooms, bell pepper, chilis, and garlic. Add to pot and cook for about five minutes. Sprinkle flour over mixture and stir. Cook for about one minute. Slowly stir in chicken broth mixing with the flour. Add beans and cumin. bring to boil, then reduce and fast simmer for 15 minutes. Serve over hot rice.
