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Kat’s Easiest White Bean Chili Ever

19 Nov

White bean chicken chili topped with chopped cilantro

I commented before how I had three or four different recipes for butternut squash soup. Turns out I have even more versions of white bean/chicken chili. You may wonder why I’m posting about chicken while the rest of the world is already talking turkey. The answer is that I still have some cooked chicken on hand from my marathon soup weekend. I guess I could freeze the chicken and save it for later. But truthfully, I’m just not ready to talk turkey yet. I already have my T-day menu planned out and its fairly simple. After Thanksgiving, turkey leftovers will be abounding and I’m sure I’ll be up to my eyes in turkey soup. My guess is you’ll be hearing a lot more about turkey then.

In the meantime, the recipe I am posting today reportedly was one of the top ten recipes from the Seattle Times in 1994. Unlike some of the other versions I have, it honestly doesn’t get any easier than this. If you have cooked chicken (or turkey leftovers) on hand, you could be eating dinner in under 30 minutes. I normally don’t go for canned beans. Even if I did, I certainly would always rinse away the extra sodium. However, this recipe calls for dumping in the entire can; beans, juice and all, which gives you a head start on a thicker chili and cuts cooking time.

If you’re in a hurry for dinner some night, this recipe could be the ticket.

Ingredients: 

  • 1 tablespoon olive oil
  • 1 small onion — peel/chop fine
  • 2 medium garlic clove — peeled/chopped
  • 1 medium red bell pepper — chopped fine
  • 30 ounces white beans, canned — undrained (two 15 oz. cans)
  • 4 ounces green chiles — canned/diced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 14 1/2 ounces chicken broth — canned, low sodium
  • 8 to 12 ounces roasted chicken breast meat — cut in 1/2 in. cubes
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro — minced
  • 6 tablespoons salsa — optional

Directions:

  • In a large pot, heat the olive oil over medium heat.
  • Add the onion, garlic, and red pepper and sauté 5 minutes.
  • Stir in the white beans, chiles, cumin, chili powder and broth.
  • Bring to a boil, reduce the heat and simmer 10 minutes.
  • Stir in the chicken and simmer 5 minutes.
  • Stir in the lime juice and top with chopped cilantro.

Use a tablespoon of salsa to garnish each serving of chili, if desired.

Serves 6

Nutritional information: assumes 12 ounces cooked chicken

Calories 201.4 Total Fat 3.3 g Cholesterol 32.9 mg Sodium 42.6 mg Potassium 630.5 mg Total Carbohydrate 23.0 g Protein 20.0 g

Recipe By : Seattle Times – Best 10 Recipes of 1994

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2 responses to “Kat’s Easiest White Bean Chili Ever

  1. frugalfeeding

    November 19, 2011 at 10:34 am

    Sounds absolutely delicious. You should try adding some dark chocolate for a little extra richness.

     

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