Beans are a great source of nutrition. They help reduce cholesterol, are high in fiber and protein, and low in fat. I’m not a huge fan of beans however. Finding a recipe with beans that I actually like is not an easy task.
When I came across a recipe for White Chicken Chili with Beans on Serious Eats, I thought the ingredients sounded really good and wanted to give it a try (although I did change up a few ingredients). I’m so glad I did! This hearty chili is absolutely delicious! Sometimes during the week, I’ll pick up a cooked rotissiere chicken at the grocery store. With the leftover chicken I have another meal planned for the week. Score!
White Chicken Chili
1 teaspoon olive oil
2 minced garlic clove
1 chopped jalapeño pepper
4 oz. can of chopped chilies
1/2 medium onion chopped
1/2 teaspoon oregano
Pinch cayenne pepper
1 can large white beans
2 cups chicken broth
1 1/2 cups diced cooked chicken
1/2 cup grated low-fat Monterey Jack
Heat the oil in a pan over medium heat. Add the onion and cook for 3 minutes until translucent.
Add the garlic, chopped jalapeños with seeds, oregano, and cayenne.
Cook for about 3 minutes until the jalapenos have softened. Next add in the chicken broth, diced chicken, and the beans—juices and all.
Bring the mixture to a boil. Turn it down and let it simmer for 20 minutes.
Mash the mixture with a fork, or potato masher breaking up the beans slightly. Finally, and the best part of all, add the cheese!
I like to eat the chili with a nice piece of Italian bread. So hearty and mmm mmm good!
Have a great Memorial Day Weekend!