White Bean and Chicken Chili

Photo: Charles Schiller; Styling: Tara Bench

Yield: Serves 6
Cost per Serving: $1.97
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 3g
  • Saturated fat: 0.0g
  • Protein: 17g
  • Carbohydrate: 52g
  • Fiber: 15g
  • Cholesterol: 0.0mg
  • Sodium: 410mg

Ingredients

  • 1 tablespoon vegetable oil
  • 2 whole bone-in chicken breasts (about 3 lb.)
  • Salt and pepper
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 4-oz. cans roasted green chilies, drained
  • 1 tablespoon ground cumin
  • 2 15-oz. cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth

Preparation

  1. 1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
  2. 2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.
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