Chicken and White Bean Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 Servings
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 3 1/2 tablespoons chili powder
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1/2 cup chopped fresh cilantro
- 1 large green bell pepper, chopped
- 6 garlic cloves, chopped
Preparation Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve. Per serving: 669 calories, 21 g fat (4 g saturated), 87 g carbs, 13 g fiber, 37 g protein, 1570 mg sodium, 30 mg cholesterol Nutritional analysis provided by Bon Appétit
Preparation Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve. Per serving: 669 calories, 21 g fat (4 g saturated), 87 g carbs, 13 g fiber, 37 g protein, 1570 mg sodium, 30 mg cholesterol Nutritional analysis provided by Bon Appétit
