We love all kinds of chili and sometimes it is nice to break out of your traditional ground meat & red bean variety. Whether using leftover chicken or a Rotisserie chicken from the deli, this chili can be pulled together quickly for an easy weeknight dinner.

Chicken & White Bean Chili

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Tags , , , ,
Servings 12 Prep Time 15minutes
Cook Time 30minutes
Servings 12 Prep Time 15minutes
Cook Time 30minutes
We love all kinds of chili and sometimes it is nice to break out of your traditional ground meat & red bean variety. Whether using leftover chicken or a Rotisserie chicken from the deli, this chili can be pulled together quickly for an easy weeknight dinner.
Ingredients
  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 2 poblano peppers, chopped
  • 3 cups shredded cooked chicken
  • 2 (28 oz.) cans crushed tomatoes
  • 2 (16 oz.) cans cannellini beans, drained, rinsed
  • 1 cup frozen sweet corn
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
Directions
  1. Heat oil in large pot over medium heat. Add onion and garlic, and cook 5 minutes, or until tender. Add zucchini, squash and poblano pepper, and cook 5 minutes, or until tender.
  2. Add chicken, tomatoes, beans, corn, chili powder, salt, paprika, pepper and 1 cup water. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook 30 minutes, stirring occasionally.
Nutritional Value
  • Calories 192
  • Fat 4g
  • Protein 17g
  • Carbohydrates 25g
  • Fiber 6g
  • Sodium 561mg
  • Cholesterol 25mg
  • Sugars 4mg
  • Calcium 39mg
  • Iron 2mg
Tags , , , ,
Servings 12 Prep Time 15minutes
Cook Time 30minutes
Servings 12 Prep Time 15minutes
Cook Time 30minutes
We love all kinds of chili and sometimes it is nice to break out of your traditional ground meat & red bean variety. Whether using leftover chicken or a Rotisserie chicken from the deli, this chili can be pulled together quickly for an easy weeknight dinner.
Ingredients
  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 2 poblano peppers, chopped
  • 3 cups shredded cooked chicken
  • 2 (28 oz.) cans crushed tomatoes
  • 2 (16 oz.) cans cannellini beans, drained, rinsed
  • 1 cup frozen sweet corn
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
Directions
  1. Heat oil in large pot over medium heat. Add onion and garlic, and cook 5 minutes, or until tender. Add zucchini, squash and poblano pepper, and cook 5 minutes, or until tender.
  2. Add chicken, tomatoes, beans, corn, chili powder, salt, paprika, pepper and 1 cup water. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook 30 minutes, stirring occasionally.
Nutritional Value
  • Calories 192
  • Fat 4g
  • Protein 17g
  • Carbohydrates 25g
  • Fiber 6g
  • Sodium 561mg
  • Cholesterol 25mg
  • Sugars 4mg
  • Calcium 39mg
  • Iron 2mg

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