Pinched for time? Cut down on prep with a bag of pre-chopped carrots, onion, and celery. Substitute 2½ cups for the onion, carrots, and celery called for in this recipe.
Chicken and white bean chili
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- Cooking time:
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Perfect for warming up those chilly winter nights. We’re serving it with crunchy coleslaw, but it’s just as good with rice.
1 lb. boneless, skinless chicken thighs, visible fat removed, cut into 1" pieces
3 carrots, peeled and chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, minced
1 (4-oz.) can diced green chilies, drained
1 Tbsp. chili powder
1½ cups low-sodium chicken broth
1 (15-oz.) can cannellini beans, drained and rinsed
1 cup frozen corn kernels, thawed
4 radishes, thinly sliced
2 Tbsp. chopped fresh cilantro
Coleslaw mix tossed with fat-free Italian dressing, for serving
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Pat the chicken dry with paper towels and season with salt and pepper. Lightly coat a Dutch oven with cooking spray* and heat over medium-high heat until hot. Add the chicken to the pot and cook, flipping occasionally, until it just starts to brown, about 5 minutes.
- Add the carrots, celery, onion, and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Stir in the green chilies and chili powder and cook for 1 more minute.
- Add the broth and beans and bring to a simmer. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Stir in the corn and cook for 5 more minutes.
- Divide the chili among 4 bowls, sprinkle with radishes and cilantro, and serve with the coleslaw.