Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Swirl in a generous dollop of pesto before serving to liven up this classic white chili.

Recipe by Cooking Light September 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

327 calories; calories from fat 23%; fat 8.5g; saturated fat 1.8g; mono fat 3.4g; poly fat 2.5g; protein 30.3g; carbohydrates 30.7g; fiber 5.9g; cholesterol 52mg; iron 4.1mg; sodium 769mg; calcium 134mg.