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Chicken & White Bean Chili

Chicken and white bean chili

3
Points®
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
8
Difficulty
Easy
Cumin, lime, garlic, and chipotle are a delicious complement to the milder flavors of cannellini beans and ground chicken. Refrigerate leftovers in an airtight container for up to 4 days.

Ingredients

Olive oil

4 tsp

Uncooked ground chicken breast

2 pound(s)

Kosher salt

¼ tsp

Uncooked onion

1 large, chopped

Garlic

2 clove(s), finely chopped

Reduced sodium chicken broth

4 cup(s)

Canned cannellini beans

31 oz, rinsed and drained

Fresh lime juice

3 Tbsp

Ground cumin

1½ tsp

Dried oregano

1 tsp

Chipotle chili powder

1 tsp, plus more for garnish

Reduced fat sour cream

1 cup(s)

Red onion

½ small, thinly sliced

Cilantro

⅓ cup(s)

Instructions

  1. In a large heavy nonstick skillet, heat the oil over medium-high. Add the chicken and season with the salt. Stir in the chopped onion and garlic and cook, breaking up the chicken with a wooden spoon, until lightly browned, about 10 minutes.
  2. Transfer the chicken and vegetables to a 3- or 4-quart slow cooker. Stir in the stock, beans, lime juice, cumin, oregano, and chili powder. Cover and cook for 4 hours on Low.
  3. Divide the chili among 8 bowls. Top each with the sour cream and red onion. Garnish with the cilantro and more chili powder.
  4. Serving size: 1 cup chili and 2 tbsp sour cream

Notes

To freeze your chili in small batches, transfer the hot chili to pint-size airtight containers and let cool for 2 hours. Cover and freeze up to 3 months.

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