Spicy White Bean Chicken Chili
Servings: 4 -6 servings
Calories: 107kcal
Ingredients
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast
- 5 New Mexico Hatch or Anaheim Chiles (Substitute 2-3 Pasilla peppers if you cannot find these. If you can’t find Pasilla peppers substitute bell peppers and serranos or jalapenos.)
- 1/2 white onion
- 4-5 cloves garlic
- 1 sprig of sage
- 4 cups chicken broth
- 2 cans white beans of your choice strained
- Salt pepper, chili powder
Instructions
Preparation
- Wash and dice peppers
- Dice onion
- Dice garlic and sage
- Open cans and strain water out from beans
- Start your pan and pot cooks at the same time on the stove so that all ingredients can be ready to be combined at the same time
Cooking in the pan
- Heat a pan on medium high with 1 tablespoon olive oil
- Season chicken with salt, pepper, and chili powder
- Sear chicken on both sides for 2-3 minutes a side (chicken will still be raw on inside). Take chicken out of the pan and place to the side
- In the same pan you seared the chicken, in add the peppers and onions and saute for 5 minutes
- Turn heat down to medium low and cook for another 10 minutes or until onions turn translucent
- Cut chicken into 1 inch cubes and put back into pan
- Add 1 cup chicken broth to the pan and cook for 10 minutes
Cooking in the pot
- Add beans, garlic, sage, and the rest of the chicken broth
- Cook on high for 20 minutes
- Turn heat down to medium in the pot
- Combine all ingredients into the pot and cook for 30-40 minutes
- Serve
Nutrition
Calories: 107kcal | Carbohydrates: 8g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 1139mg | Potassium: 182mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 0.4mg
