Chicken & White Bean Chili
3
Points®
Total time: 4 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
By skipping the standard tomato base, this slow-cooker chili allows the multitude of other flavours to shine through. Cumin, lime, garlic, and chipotle are front and center here, forming a delicious complement to the milder taste of cannellini beans and ground chicken. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Ingredients
Olive oil
4 tsp(s)
98% fat free uncooked ground chicken breast
2 pound(s), ground, skinless
Table salt
¼ tsp(s)
Onion
1 large, chopped
Garlic
2 clove(s), large, finely chopped
Reduced-sodium chicken broth
4 cup(s)
Canned cannellini beans
31 oz, 2 (15 1/2-ounce) cans, rinsed and drained
Fresh lime juice
3 tbsp(s)
Ground cumin
1½ tsp(s)
Dried oregano
1 tsp(s)
Chipotle chili powder
1 tsp(s), plus more for garnish
Reduced-fat sour cream
1 cup(s)
Red onion
½ small, thinly sliced
Cilantro
⅓ cup(s), fresh leaves
Instructions
1
In a large heavy nonstick skillet, heat the oil over medium-high. Add the chicken and season with the salt. Stir in the chopped onion and garlic and cook, breaking up the chicken with a wooden spoon, until lightly browned, about 10 minutes.
2
Transfer the chicken and vegetables to a 3- or 4-quart slow cooker. Stir in the stock, beans, lime juice, cumin, oregano, and chile powder. Cover and cook for 4 hours on Low.
3
Divide the chili among 8 bowls. Top each with the sour cream and red onion. Garnish with the cilantro and more chile powder.
4
Per serving: 1 cup chili and 2 tbsp sour cream
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