Chicken and White Bean Chili

7
3
3
Smartpoints value per serving
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
8
Difficulty
Easy
This chili leaves out the tomato so the spices, garlic, and fresh lime come through and complement the white beans and chicken. We went light on the chili powder, but feel free to add more if you like extra heat.

Ingredients

olive oil

4 tsp

98% fat-free uncooked ground chicken breast

2 pound(s), ground skinless

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

reduced-sodium chicken broth

4 cup(s), 1(32-ounce) carton

canned cannellini beans

31 oz, (white kidney) 2 (15 1/2-ounce) cans, rinsed and drained

fresh lime juice

3 Tbsp

ground cumin

1½ tsp

dried oregano

1 tsp

chipotle chili powder

1 tsp

reduced-fat sour cream

1 cup(s)

uncooked red onion(s)

½ small, thinly sliced

cilantro

cup(s), fresh leaves

Instructions

  1. Heat oil in large heavy nonstick skillet over medium-high heat. Add chicken, chopped onion, and garlic and cook, breaking up chicken with wooden spoon, until lightly browned, about 10 minutes.
  2. Transfer chicken mixture to 3- or 4-quart slow cooker. Stir in broth, beans, lime juice, cumin, oregano, and chile powder. Cover and cook 4 hours on Low. Divide chili among 8 bowls. Top each serving with sour cream sprinkled with chile powder, red onion, and cilantro leaves.
  3. Per serving (1 cup chili and 2 tablespoons sour cream)

Notes

To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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