White Chili
Healthy white chicken chili with great northern beans, peppers, and warm spices. A lighter alternative to traditional beef chili. Adapted from Grandma Donna's recipe.
Servings: 6 servings
Ingredients
- 2 boneless skinless chicken breasts cubed
- 2 tablespoons olive oil
- 2 cans great northern beans
- 1 can diced tomatoes low sodium version if possible
- 28 ounce jug of low sodium chicken stock
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper minced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon cilantro
- 1/4 to 1/2 teaspoon cayenne pepper
- Monterey Jack cheese for topping
- Salt and pepper to taste
Instructions
- In a large dutch oven or soup pot, add 2 tablespoons olive oil and cubed chicken.
- Brown the chicken for roughly 8 minutes, then remove to a bowl.
- Add chopped onions, red pepper, green pepper, and minced garlic to the pot.
- Sauté vegetables until softened, roughly 5 minutes.
- Return the chicken to the pot.
- Add the great northern beans, diced tomatoes, and chicken broth. Stir to combine.
- Add chili powder, oregano, cilantro, cayenne pepper, and cumin. Stir well.
- Bring the chili to a boil.
- Reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and serve topped with shredded Monterey Jack cheese.
- Optional: serve over a baked potato.
Notes
This is a healthier alternative to traditional beef chili made with chicken instead. The only real sodium comes from the low sodium chicken stock, beans, and tomatoes. If you are not on a low sodium diet, you can add as much salt as you desire. Monterey Jack cheese makes an excellent topping but you can use any cheese you prefer. This recipe is adapted from Grandma Donna's original recipe. Equipment needed: large dutch oven or soup pot, cutting board, knife.