Chicken Chili with White Beans (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 cups reduced sodium vegan 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 meatless chicken crumbles or pieces | |
| 1 cup onion | Washed, peeled and diced |
| 4 cloves garlic | Washed, peeled and minced |
| 1 can (4 oz.) green chili | Drained |
| 1 cup cilantro leaves (loosely packed) | Washed, trimmed and diced |
Directions:
| Steps: | Directions: | CCP /Quality Assurance |
| 1 | In a large stock pot, bring chicken broth and beans to a boil. | |
| 2 | Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. | |
| 3 | In a saucepan, heat 2 tablespoons of olive oil over medium high heat. | |
| 4 | Add ground chicken and cook until slightly browned, then add to the stock pot. | |
| 5 | In 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. | |
| 6 | Rough 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. | |
| 7 | Let 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 |
