Chicken White Bean Chili

Chicken Bean White Chili

Add a Dollop of sour cream or Yogurt

 Ground chicken has 55% less fat than ground meat and less calories.  It is full of flavor and protein. There is a total of only 180 calories in this pound of ground chicken!  Try the lighter side of this Tex-Mex dish.  I used white beans to compliment the white chicken.  There are many versions that use dark beans and add tomatoes as well.

2 tablespoons olive oil

1 large onion, chopped

3 large garlic cloves, minced

1 jalapeno chili chopped

2 pounds ground chicken

1 yellow pepper chopped

2 teaspoon salt

1 tablespoons ground cumin

1 stalk fennel chopped

1 tablespoon dried oregano

2 teaspoons chili powder

1 teaspoon paprika

Few dashes of Hot Sauce

1 40 oz large can of Great Northern Beans

1 carrot chopped

4 cups low-sodium chicken stock

1/4-1/2 teaspoon crushed red pepper flakes

Freshly ground black pepper for seasoning

1/4 cup chopped fresh flat-leaf parsley

 

  In the olive oil sauté onion and pepper for a few minutes and then add the garlic (it will become bitter if sautéed too long).

 

 

 

 

   Take ¼ of the can of beans and its juice and puree in a blender and add to the pot.  This will help thicken the chili. 

 

 

 

       

 

 

   Add the remaining ingredients and simmer for 35-40 minutes so all the flavors incorporate well.

  

TIPS:

·        Add 1-2 cups of corn if you wish

·        Add cilantro if you like, I personally do not like it

·           Use rotisserie chicken rather than ground

·        Top with shredded cheese, sour cream, scallions and serve with corn bread.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!