I was looking for a nice healthy dinner the other day. I was thinking back and remembered a recipe that my Grandma Donna gave me. It was for white chili. It is simple, easy and quite delicious. Plus, it utilizes chicken instead of beef. Another good thing is that the only real sodium in it, is from the low sodium chicken stock, beans and tomatoes. As always, if you are not on a low sodium diet, you can add as much salt as you desire.
White Chili – (Adapted from my Grandma Donna)
- 2 boneless skinless chicken breasts, cubed
- 2 tbs olive oil
- 2 cans great northern beans
- 1 can diced tomatoes, low sodium version if you can find them
- 28oz jug of low sodium chicken stock
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, minced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp cilantro
- 1/4 – 1/2 tsp cayenne pepper, use as much as you like
- Monterey Jack Cheese, topping
In a large dutch oven or soup pot, add the 2 tbs olive oil and chicken. Brown the chicken, roughly 8 minutes and then remove to a bowl.
Add the chopped onions, red pepper, green pepper and garlic. Saute until softened. Roughly 5 minutes.
Add the chicken back to the pot along with the beans, tomatoes and chicken broth. Stir.
Then add the chili powder, oregano, cilantro, cayenne pepper and cumin. Stir and bring to a boil. Then reduce and simmer for 30 minutes. Season with salt and pepper.
Ladle the chili into bowls and serve topped with the cheese.
This is a healthier alternative to traditional chili. Who knew healthy could be delicious.
Side Note – try this chili over a baked potato.