Monday, February 11, 2013

It's COLD Outside: Healthy White Bean and Chipotle Chicken Chili

Healthy White Bean and Chipotle Chicken Chili
Just because its FREEZING and blistery cold in most parts of the country, doesn't mean you can't still be healthy and continue to get slimmer!  It's raining and chilly here in Scottsdale, so...I made some chili!

White bean chicken chili is a really common, easy and delicious dish when you're trying to slim down without sacrificing flavor.  I love using Chipotle in recipes like this because it adds so much depth and flavor.  The beans are simple, you can use Cannellini, Navy, or Great Northern beans and you can use the dry beans in a bag (just follow the directions for preparation), or you can use the pre-cooked canned beans (saves TONS of time).

This is a great meal to make in quantity ahead of time, so you can pre-portion your meals for the rest of the week.  In fact, it tastes even better the next day!

Healthy White Bean and Chipotle Chicken Chili

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6-8

Healthy White Bean and
Chipotle Chicken Chili
  • 4 cups Cannellini, Navy or Great Northern beans, cooked or canned
  • 16 oz. boneless, skinless chicken tenderloins
  • 1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
  • 6 scallions, chopped and separated
  • 2 large garlic cloves, pressed or finely chopped
  • 1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)
  • 32 oz. low-sodium chicken broth
  • 1 1/2 tsp. black pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. chipotle chile powder (can be more or less to taste) 
  • olive oil cooking spray
  • avocado slices
  • chopped fresh cilantro
  • lime slices
If you're using fresh bell peppers and corn:
  1. Preheat oven to broil.
  2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
  3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
  4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.
For Chili:
  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
  2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.
To Serve:
  1. Spoon chili evenly into 6 bowls.
  2. Sprinkle chopped cilantro and some of the remaining green ends of the scallions on top of chili.
  3. Place three avocado slices on top.
  4. Cut a slice of lime half-way up, to the center of the slice, twist, and place on top of avocado slices (see photos).

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