White bean basil chicken chili recipe
Serves 6, 1 1/2 cups per serving
- 1 pound boneless chicken pieces
- 1 medium onion
- 2 cloves garlic
- 1 medium tomato
- 1 large lime
- ¼ cup fresh cilantro leaves
- 1 Tablespoon fresh basil
- 2 (15½-ounce) cans great northern beans, no salt added
- 2 Tablespoons canola oil
- 4 cups low-sodium chicken broth
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes.
Rinse, peel, and finely chop onion. Peel and mince garlic. Rinse, core, remove seeds, and chop tomatoes. Rinse lime and cut in half. In a small bowl, squeeze juice from one half. Discard seeds. Rinse and chop cilantro and basil. In a colander, drain and rinse beans.
In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat. Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
*To use pre-cooked chicken, measure 1 ½ cups.
Nutritional Information per serving: Calories 300; Total Fat 9g; Saturated fat 1g; Protein 25g; Carbohydrate 29g; Fiber 10g; Sodium 290mg;
Source: Share Our Strength’s Cooking Matters Program
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