Nothing says fall and football like chili. My husband loves chili and could probably eat it once a week, but I'm not a huge fan of kidney beans and that often ruins my excitement about chili. So, I decided to make us both happy by coming up with a chicken chili that satisfied his chili craving, but used white beans instead.
White Bean Chicken Chili
photo credit - I adapted this from a recipe in Prevention magazine.
Ingredients
1 Tbs. olive oil
1 rotisserie chicken, shredded
1/2 of a large onion, chopped
2 cans (14.5 oz each) chicken broth (I used homemade, but if you use store-bought I'd go for low-sodium)
1 can (15 oz) cannellini beans (you could use 2 cans if you're bean-crazy), drained
2 garlic cloves, chopped
1 can (4.5 ox) chopped green chilis
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano
1 Tbsp chili powder
1/8 tsp cayenne
Garnishes: chopped cilantro, shredded cheese, sour cream, avocado, crushed tortilla chips
Directions
1. Heat the oil in a large pot over medium-high heat. Saute the onions, garlic, and green chilis about 5 minutes.
2. Add the chicken, broth, beans, and seasonings. Depending on the size of your chicken, you may need to add 1/2-1 cup of water to your pot.
3. Bring to a boil then reduce heat and simmer 10-15 minutes.
4. Garnish with toppings of your choice!
And an idea for left overs!
We had company when we made this, so we had about two bowls-worth leftover. The second day I strained all the liquid then used the meat/veggie mixture as burrito filling! On a burrito-sized flour tortilla I spooned out about 3 tablespoons of brown rice, 1/2 cup of chicken mixture, and a sprinkle of shredded cheese. Then I rolled them up, placed them in a casserole dish, sprayed with cooking spray and baked at 425 for 15 minutes. They came out crispy on the outside and warm and gooey on the inside! I topped the burritos with shredded lettuce, chopped tomatoes, and a dollop of guacamole! My husband, who is not a fan of leftovers, loved them.
You could also make naked burritos by just spooning the chicken mixture over some rice, then topping with with fixins of your choice.
White Bean Chicken Chili
photo credit - I adapted this from a recipe in Prevention magazine.
Ingredients
1 Tbs. olive oil
1 rotisserie chicken, shredded
1/2 of a large onion, chopped
2 cans (14.5 oz each) chicken broth (I used homemade, but if you use store-bought I'd go for low-sodium)
1 can (15 oz) cannellini beans (you could use 2 cans if you're bean-crazy), drained
2 garlic cloves, chopped
1 can (4.5 ox) chopped green chilis
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano
1 Tbsp chili powder
1/8 tsp cayenne
Garnishes: chopped cilantro, shredded cheese, sour cream, avocado, crushed tortilla chips
Directions
1. Heat the oil in a large pot over medium-high heat. Saute the onions, garlic, and green chilis about 5 minutes.
2. Add the chicken, broth, beans, and seasonings. Depending on the size of your chicken, you may need to add 1/2-1 cup of water to your pot.
3. Bring to a boil then reduce heat and simmer 10-15 minutes.
4. Garnish with toppings of your choice!
And an idea for left overs!
We had company when we made this, so we had about two bowls-worth leftover. The second day I strained all the liquid then used the meat/veggie mixture as burrito filling! On a burrito-sized flour tortilla I spooned out about 3 tablespoons of brown rice, 1/2 cup of chicken mixture, and a sprinkle of shredded cheese. Then I rolled them up, placed them in a casserole dish, sprayed with cooking spray and baked at 425 for 15 minutes. They came out crispy on the outside and warm and gooey on the inside! I topped the burritos with shredded lettuce, chopped tomatoes, and a dollop of guacamole! My husband, who is not a fan of leftovers, loved them.
You could also make naked burritos by just spooning the chicken mixture over some rice, then topping with with fixins of your choice.
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