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Chicken Chili with Pesto

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 1/4 cups)
Swirl in a generous dollop of pesto before serving to liven up this classic white chili.

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.