Chicken Chili with Pesto

Chicken Chili with Pesto Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Swirl in a generous dollop of pesto before serving to liven up this classic white chili.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 327
Caloriesfromfat 23 %
Fat 8.5 g
Satfat 1.8 g
Monofat 3.4 g
Polyfat 2.5 g
Protein 30.3 g
Carbohydrate 30.7 g
Fiber 5.9 g
Cholesterol 52 mg
Iron 4.1 mg
Sodium 769 mg
Calcium 134 mg

Ingredients

2 teaspoons vegetable oil
3/4 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced celery
1/4 cup canned chopped green chiles
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3 tablespoons Classic Pesto

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

Note:

Jean Kressy,

September 2002
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