Chicken Chili with White Beans

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
5 cups reduced sodium chicken broth
2 (15.8 ounce) cans Great northern beans Cannellini or navy beans could be substituted. Drain and rinse. Use no added salt variety.
1 tablespoon dried parsley
1 teaspoon cumin
1 teaspoon oregano
¼ teaspoon ground red pepper Or ground cayenne pepper.
¼ teaspoon black pepper
1 teaspoon salt
4 tablespoons olive oil Divided
2 pounds lean ground chicken
1 cup onionWashed, peeled and diced
4 cloves garlicWashed, peeled and minced
1 can (4 oz.) green chiliDrained
1 cup cilantro leaves (loosely packed)Washed, trimmed and diced
For gluten free (GF): use GF broth. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:Directions: CCP /Quality Assurance
1In a large stock pot, bring chicken broth and beans to a boil.
2Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
3In a saucepan, heat 2 tablespoons of olive oil over medium high heat.
4Add ground chicken and cook until slightly browned, then add to the stock pot.
5In the saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and chilies and sauce until softened, about 5 minutes.
6Rough chop ½ cup of cilantro and add to onion, garlic and green chilies mixture. Sauce for a few seconds then add all to the stock pot.
7Let chili simmer at least another 30 minutes, but the longer, the better. Before serving, add the rest of cilantro.. Cook until internal temperature reaches 165 degrees

Jacqueline Larson M.S., R.D.N. and Associates