Seriously! This chicken chili actually has lots of flavour and is healthy to boot! I suggest doubling the recipe, because if you’re like us, once you taste it, you’ll gobble it up! :) [True story: the little bit of leftovers I used for this shot was immediately snarfed by me after the shot! IT IS THAT GOOD!]
The Best White Chili You’ve Ever Had
2 Tbl olive oil
1 med onion, diced
1 red bell pepper, diced
1 package ground chicken (I did NOT use ground breast, I used regular 15% fat chicken for added flavour)
4 cloves garlic, minced
1.5 Tbl chile powder
1 Tbl AP flour
1 tsp ground cumin
1 tsp dried oregano
.5 tsp red pepper flakes
.5 cup white wine
1.5 cups chicken broth
2 cans white beans, drained
1 small (4.5oz) can chopped green chiles
zest of 2 limes
juice of 1 lime (or both if you like it citrusy or they are not very juicy)
2 Tbl chopped fresh cilantro
.5 cup full fat or 2% fat Greek yogurt
S/P to taste
finely sliced scallions
shredded jack cheese or mexican blend cheese
In a large dutch oven or wide soup pot, put in the olive oil and turn on Med flame. Add onions and peppers and sweat until soft. Turn up the flame to med hi and add chicken. Saute until chicken is broken up and no longer pink. Season with S/P (about 1 tsp each).
Add garlic, chili powder, flour, cumin, lime zest, red pepper flakes and oregano and stir over med hi flame for a coupla minutes to cook the flour. Add in wine and broth and bring to a boil then reduce to simmer.
Smash up about one cup of the white beans, making a chunky paste. Add all the beans and green chiles and continue to simmer for about 10 minutes. Kill the heat and add lime juice, cilantro** and yogurt. Be careful with the yogurt so it doesn’t break on you. The chili should be off the simmer completely, then stir in yogurt a bit at a time to ensure it’s not going to curdle. The chances are low that Greek yogurt would break, but use caution.
Check your seasoning again, it will need more salt.
Serve with cilantro**, scallions and cheese.
**You can substitute Italian flat leaf parsley in this recipe if you hate cilantro.
This recipe is supposed to be 6 servings (ha!) and here is the calorie breakdown for that:
13 grams fat (4.5 saturated, 0 trans)
75 mg cholesterol
41 grams carbohydrates
9 grams fiber
29 grams protein
430 mg sodium