Prep 15 mins
Cook 40 mins
A spicy but not too hot, hearty and healthy red Chili.
Make and share this Chicken and White Bean Chili recipe from Food.com.
- 3 chicken breasts
- 2 lemons, juice of
- 2 tablespoons canola oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon paprika
- 3 tablespoons flour
The soup base
- 3 tablespoons canola oil
- 3 garlic cloves, minced
- 1 small sweet onion, finely chopped
- 1 anaheim chili, seeded and finely diced
- 1 jalapeno pepper, seeded and finely diced
- 1⁄4 cup carrot, finely chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) canpetite diced tomatoes
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 cup low-sodium low-fat chicken broth
- 1⁄2 cup water
- 1 tablespoon chili powder
- 1⁄4 teaspoon cumin powder
- 1 1⁄2 chipotle chiles in adobo, minced
- 1 cup frozen sweet corn
- salt and pepper
- sour cream
- shredded cheese
- tortilla chips
- For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
- Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
- Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
- When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
- Toss chicken cubes with flour and set aside.
- For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
- Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
- Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
- Remove from heat and add corn.
- Serve and enjoy!
This was pretty good... we left out the chipolte chiles (kids) and used chick peas instead of white beans. It had a really nice flavor and my kids devoured it :) If we make this again, we would use some more spices. I bet this will be REALLY good as leftovers once the flavors get through it. I made this for the Fall '06 Pick-A-Chef!
I liked that this had heat, but it wasn't over-powering. I skipped the petite diced tomatoes, because I don't like tomato chunks, but other than that, followed the recipe to a T. Thanks for a nice alternative to the typical chili.