White Chicken Chili
When chili is made with chicken or turkey, white beans, and broth (rather than tomatoes), it is called “white chili” because it appears light in color rather than a deep red.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies and 2 tbsp Epicure Dip.
2 tbsp vegetable oil
1 cup diced celery
2 tspMinced Garlic
2 boneless, skinless chicken breasts, cubed
1 tbspChili SeasoningorTaco Seasoning
2 cups preparedNourish Broth
1 can (19 oz/540 ml) white kidney beans, drained and rinsed, drained and rinsed
- In a Multipurpose Pot, heat oil over medium heat. Add onion, celery, and garlic. Cook for 5 min, stirring frequently. Remove from pot and set aside (don’t wash pot).
- Add chicken to pot; cook for 5 min or until no longer pink. Add onion mixture, seasoning, broth and beans. Bring mixture to a boil over high heat, stirring occasionally.
- Reduce heat; let mixture simmer for 15 min.
- Spoon into bowls. Top with sour cream or yogurt, if desired.
Per serving: Calories 280, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 19 g (Fibre 8 g, Sugars 2 g), Protein 32 g.