White Bean-Chicken Chili

White Bean-Chicken Chili

4.7 of 5 (39)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.2
  • Total Fat: 10.5 g
  • Cholesterol: 72.1 mg
  • Sodium: 946.0 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 34.8 g

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

We had a health fair at work today, and a chef came in to make food and talk about healthy cooking and what to have in your pantry. Below is the recipe. It was VERY good!

recipe by Sandy from Cooking with Sandy (www.cookingwithsandy.net)
We had a health fair at work today, and a chef came in to make food and talk about healthy cooking and what to have in your pantry. Below is the recipe. It was VERY good!

recipe by Sandy from Cooking with Sandy (www.cookingwithsandy.net)

Number of Servings: 6

Ingredients

    1 tsp olive oil
    1 cup chopped onion (about 1 med. onion)
    2 tsp minced garlic
    2 (15.5 ounce) cans cannellini beans, rinsed and drained
    3 cups cooked chicken, cubed
    1 can diced tomatoes, with juice (no-salt added)
    1 (14.5 ounce) can fat-free, less-sodium chicken broth
    1/2 tsp chili powder
    1/2 tsp oregano
    1/2 tsp ground cumin
    1/4 tsp salt
    1/4 tsp black pepper
    1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers.


    try to use fat-free and low- or no-salt added ingredients. Low-fat cheese is also preferred.

Directions

1. Heat oil in dutch oven or very large skillet/tall pan over medium-high heat. Add onion and garlic; sauté 3 minutes.
2. Mash one can of beans in a bowl with a fork or potato masher. (this will thicken the chili)
3. Add mashed and whole beans and next 8 ingredients (through black pepper) to pan; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
4. Add cheese gradually, stirring constantly so it doesn't clump.
5. Serve immediately with any of the following toppings: additional monterey jack cheese, low-fat or no-fat sour cream, or plain low-fat or no-fat yogurt, chopped green onions, chopped fresh cilantro, salsa, crumbled tortilla chips.



Number of Servings: 6

Recipe submitted by SparkPeople user ANDREAPIERSON.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    This was great!!! Instead of using cannellini beans, I used Northern Beans...also I used chucky salsa instead of the diced tomatoes. - 12/29/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was a quick, easy, and delicious chili... perfect for a winter evening after work. I used a left over rotisserie chicken plus added one small can of tomato sauce. Smelled great as it was cooking -- everyone loved it. - 1/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    My fiance made this for us the other day and it really was delicious! I've had a lot of white bean chicken chilis and this one rocked because of the cheese and because of mashing the beans. We both loved it. - 12/14/10

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  • Very Good
    1 of 1 people found this review helpful
    Love the ease of this recipe. I used ground turkey breast instead of chicken and added a dash of cinnamon a little minced garlic for a slightly different taste. - 2/9/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for the Super Bowl - husband loved it! Instead of just canned tomatoes I used Rotel to give it a little extra kick. I also left the cheese out of the recipe and used it for garnish. - 2/8/10

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