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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 4.3 g
  • Cholesterol: 29.8 mg
  • Sodium: 344.2 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 15.3 g

View full nutritional breakdown of Chili, Chicken and White Bean calories by ingredient
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Chili, Chicken and White Bean

Submitted by: GOOFYLADY5692

Number of Servings: 10


    2 boneless skinless chicken breasts
    2 cans V8 vegetable juice
    1 can diced tomatoes
    1 cup chicken broth
    1 can Great Northern White Beansw
    1 medium onion, diced
    1 bell pepper, diced
    .5 cup diced carrots
    .5 cup diced celery
    2 tbsp olive oil


coat chicken in seasonings if using any (i used sage, black pepper, paprika and garlic powder). add 1 tbsp olive oil to a pan and bring to a medium/medium-low heat. place chicken in the pan and cook until there is no more pink in the middle (about 10 mins on each side). remove the chicken breasts and dice/shred when they have cooled. in the still-hot pan add about half a cup of chicken broth to the pan so as to keep the chicken/spice bits that are stuck to the bottom of the pan, then save the broth to add later.
in a large saucepan/pot heat 1 tbsp olive oil on medium-high heat, then add the vegetables (onion, bell peppers, carrots, and celery). let them saute for a few minutes until soft (about 3-5 mins).
next add the diced chicken and the rest of the ingredients (including the 1/2 cup of chicken broth set aside as well as the other 1/2 cup of chicken broth) and any other seasonings you would like (i used cayenne powder, garlic, thyme, basil, garlic powder, and black pepper). cover, and simmer for an hour.
let cool and enjoy.

TAGS:  Poultry |

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