I’ve never been a huge chili fan. As an adult, I’ll be polite and eat it if someone invites me to dinner and serves chili. I’ll eat, but I wouldn’t ask for seconds. In fact, I’ll probably feign fullness about 3/4 of the way through the bowl. If there’s anything else on the menu, I’ll order that. My poor mom, though. Oh, the torment. As a child, I hated chili. The world record for the longest time taken to eat a teaspoon of chili was most certainly set by yours truly in 1973. If there was a way to consume that teaspoon of chili without ever allowing said chili to touch my teeth, lips, or tongue, I mastered it. There weren’t enough Saltine Crackers in a box to make a bowl of chili palatable to my budding taste buds.
And my mom was a good cook!
So how I became fixated upon white bean chicken chili, I have no idea. For some reason, a couple of years ago, I began ruminating. White beans instead of kidney, chicken instead of ground beef, lots of flavor from fresh veggies in lieu of dried spices, etc., etc., and the obsession was born.
This recipe is absolutely, positively going in the regular rotation. It’s so good, so flavorful, so healthy and delicious, I can’t wait to make it again. Even the kiddo, who has the world’s slowest chili eating record in her cross-hairs, wasn’t terribly offended by getting chili on her teeth, lips, or tongue! How’s that for raves from an 8-year-old??
If you’re looking for an alternative to traditional red bean and beef chili, this one is an excellent replacement. It goes together quickly and doesn’t require a lot of attention while it simmers to perfection. It was even better the next day, too. Serve it with some baked tortilla chips, cheese, cilantro, and/or low-fat sour cream to adapt to your particular tastes. I think it’ll be a hit. Enjoy!
White Bean Chicken Chili (recipe courtesy Mayo Clinic Diet Cookbook)
- 10 oz diced chicken (I used a roasted chicken)
- 3 C white beans, cooked, or 2 14-oz cans
- 1 can (14.5 oz) low-sodium diced tomatoes
- 4 C low-sodium chicken broth
- 1 medium onion, chopped
- 1/2 medium orange or yellow pepper, chopped
- 1 medium red pepper, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Cayenne pepper, to taste
- 6 Tbsp reduced-fat Monterey Jack cheese, shredded (optional)
- 3 Tbsp fresh cilantro, chopped
- low-fat baked tortilla chips
- In a large soup pot, add chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
- While soup mixture is simmering, spray a nonstick pay w/cooking spray. Add onions, peppers, and garlic, and saute approx 3 to 5 minutes.
- Add the onion and pepper mixture to the soup pot. Stir in the spices and simmer for about 10 or 15 minutes, or until veggies are soft.
- Ladle into soup bowls and sprinkle with cheese (optional) and cilantro. Serve with baked chips.