Stovetop White Chili - 6 servings
Preparation: 15 min. Cooking: 30 min. Total: 45 min.
- vegetable cooking spray
- 1-1/2 cups onions, chopped
- 1 tsp garlic, crushed
- 1 tsp ginger, finely chopped
- 3/4 jalapeno chili, finely chopped
- 1/4 lb mushrooms, cut into fourths
- 1 Tbsp flour
- 1 lb boneless, skinless chicken breasts, cubed
- 2 cans (15 oz) white beans, such as navy or great northern, drained and rinsed
- 1-3/4 cups low sodium chicken broth
- 1 tsp dried oregano
- 1 tsp cumin seed
- 1/2 tsp coriander seed, ground
- 1/4 tsp ground cinnamon
- 1 bay leaf
- 1 small tomato
- 2 green onions, thinly sliced
- 2 Tbsp green olives, or black olives
- 2 Tbsp cilantro, finely chopped, or parsley
Spray large saucepan with cooking spray; heat over medium beat until hot. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1 minute longer.
Add chicken, beans, chicken broth, and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf, season to taste with salt and white pepper. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro.
Courtesy: American Dry Bean Board
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Cholesterol | Sodium |
| 330 Cal | 3.7 g | 38 g | 36 g | 8.5 g | 3.2 g | 64 mg | 250 mg |
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