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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 164.3
  • Total Fat: 2.8 g
  • Cholesterol: 37.2 mg
  • Sodium: 609.1 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 12.2 g
  • Protein: 13.4 g

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

Submitted by: GILLYWEED63

Introduction

I found this on the internet and modified it slightly to reduce the overall sodium. You can use canned beans but I choose to go with dried pre-cooked great Northerners. You can also purchase a rotisseree chicken or roast your own I found this on the internet and modified it slightly to reduce the overall sodium. You can use canned beans but I choose to go with dried pre-cooked great Northerners. You can also purchase a rotisseree chicken or roast your own
Number of Servings: 16

Ingredients

    4 slices Bacon, Chopped
    1 whole Large Onion, Diced
    3 cloves Garlic, Chopped
    1 whole Rotisserie Chicken, Shredded Or Diced
    1 teaspoon Smoky Paprika
    1 teaspoon Ground Cumin
    1 teaspoon Onion Powder Or Granulated Onion
    teaspoons Garlic Powder Or Granulated Garlic
    teaspoons Chipotle Chile Powder, Or To Taste
    2 Tbsp flour - thickening agent
    6 cups Chicken Stock Or Broth
    1 can (28-ounce Size) Roasted, Diced Tomatoes
    4 cans (14.5 Ounce Size) White Beans, Cannelini Or Great Northern or pre-cooked dry beans 16 oz.
    2 cans (4 Ounce Size) Diced Green Chiles
    Salt And Pepper, to taste
    cups Grated Cotija Cheese, Optional For Topping
    cups Chopped Fresh Cilantro or green onion, Optional For Topping

Directions

n a hot Dutch oven, cook bacon for about 3 minutes.
Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
Add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.
Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
For serving, pass the cotija cheese and chopped cilantro for topping as desired.
This is great with cornbread or a crusty bread and a salad.
Note: a can of the white beans can be reserved, pureed or well mashed, and then added to chili for thickening at the same time as the other beans are added to the chili.

Serving Size: makes 16 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user GILLYWEED63.






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