Chicken and white bean chili
3
Points®
Total time: 4 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
Cumin, lime, garlic, and chipotle are a delicious complement to the milder flavors of cannellini beans and ground chicken. Refrigerate leftovers in an airtight container for up to 4 days.
Ingredients
Olive oil
4 tsp
Uncooked ground chicken breast
2 pound(s)
Kosher salt
¼ tsp
Uncooked onion
1 large
Garlic
2 clove(s)
Reduced sodium chicken broth
4 cup(s)
Canned cannellini beans
31 oz
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)
Red onion
½ small
Cilantro
⅓ cup(s)
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 chili 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 chili powder.
4
Serving size: 1 cup chili and 2 tbsp sour cream
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