Wednesday, September 22, 2010

White Bean & Chicken Chili

Adapted from Cooking Light
White Bean & Chicken Chili
Makes 3 Servings

1 tbsp olive oil
1 small onion
1 tbsp minced garlic
15 oz. boneless, skinless chicken breasts
1.5 tbsp chili powder
2 tsp all purpose flour
1.5 tsp cumin
Bush’s Best Cannellini Beans; White Kidney Beans1 15.5 oz. can
Del Monte Petite Cut Diced Tomatoes with Zesty Jalapenos 14.5 oz can
1 cup Swanson 99% Fat Free Chicken Broth

Set a large frying pan to medium-high and add oil. Chop the onions, cut the chicken into small, bite size pieces and rinse and drain the beans. Now that your pain is hot, add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook 1 minute more, stirring constantly. Add chicken, chili powder, cumin salt and pepper. Cook, stirring often, for 5 minutes. Add beans, tomatoes, and broth and bring to a boil. Once boiling, reduce to medium-low, cover and simmer for 15 minutes. Remove the cover and sprinkle flour in to the mix. Stir for 1 minute, then cover and cook for 3 more minutes.

Nutritional Information: 387 calories, 40 carbs, 7 fat grams and 44 protein grams.

Review: Nice, flavorful chili. It's definitely not a 'white' chili, it has a heavy tomato taste which I like. I wish it had 4 servings as opposed to 3, but it's a great one. It's nice to top with saltines too!

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