Pretending It’s Fall With White Bean Chicken Chili

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Well we had one colder weekend and a couple bonus weekdays to celebrate Fall. We’re all done with that for the moment and the air conditioner is back on here. If you have some extra Fall where you are, please send me some. I have sweaters and jackets that are waiting to come out and play.

I’ve been dying for chili, so even though the window of opportunity slammed shut I decided to make a batch last night. I love this recipe since you get a pretty large bowl for very few calories. It’s not your usual tomato and beef based chili but it’s really versatile. You can make it as spicy or not spicy as you like. Top with sour cream, jalapenos, pepper jack or cheddar if that’s your thing.

White-Bean-Chicken-ChiliWhite Bean Chicken Chili

  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 lb chicken breast
  • 1/2 lb lean ground turkey (I used 93/7)
  • 1 can roasted green chilis (7 oz)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1 can chicken broth (15 oz)
  • 1 can cannellini beans (15 oz)

Chop the chicken breast into bite sized chunks. Drain and rinse the beans and set aside. Place the onion, garlic, meats, chilis and spices in a large pot over medium heat. Saute, stirring every now and then, until the meat is almost completely cooked. This will take about 5 minutes. Add the broth and beans and bring to a boil. Lower the heat and simmer for about 20 minutes. Serves 4 at approximately 250 calories per serving.

Quick and easy notes:

  • I use the jarred minced garlic to save effort on chopping the garlic up. Yes, fresh garlic tastes better but with jarred you don’t have to worry about pulling out a mushy fresh clove and not having usable garlic when you need it.
  • Cooking the meats and onions together eliminates the need to add extra oil and saves you time. You can always saute the onions and garlic first in a little olive oil, but it’s not necessary if you cook it with the meat. The fat from the ground turkey is plenty to cook the onion.
  • Make a double batch and freeze half for another week. That way when you’re short on time or don’t feel like cooking, you’ve got dinner in a jiffy.
  • While the chili is simmering for the 20 minutes on low, you could squeeze in a quick HIIT session and roll right into dinner.

I’ve got servings already in plastic containers for lunch this week and I plan to do my Fall dance as I reheat it. I’ll tell you that this chili is good freshly made, but magic happens after it sits overnight. Reheated it is out of this world good!

How do you like your chili? Do you put it on rice or pasta? Do you top it with anything or are you a straight up eater?

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