Chicken, Red Pepper, and White Bean Chili
Basic Information
- Servings: 6
- Ready in: 75 minutes
- Preparation time: -
- Cooking time: -
- Rating: 76.84
- Health score: 38.00
- Weight Watcher points: 12.00
Summary
The recipe Chicken, Red Pepper, and White Bean Chili could satisfy your American craving in approximately 1 hour and 15 minutes. This recipe serves 6 and costs $2.6 per serving. This main course has 505 calories, 44g of protein, and 17g of fat per serving. Head to the store and pick up ground cumin, salt, chicken stock, and a few other things to make it today. It will be a hit at your The Super Bowl event. 1 person were impressed by this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Try Roasted Red Pepper And White Bean Dip, White Bean Roasted Red Pepper Salad, and White Bean and Roasted Red Pepper Dip for similar recipes.
Ingredients
canned tomatoes15 ounce
cannellini beans30 oz
chicken breasts3
chicken stock5 cups
garlic2 teaspoons- ground cloves0.125 teaspoon
ground cumin0.75 teaspoon
olive oil3 tablespoons
onion1 medium
oregano1 teaspoon
parsley1 handful
bell pepper0.5
salt6 servings
mozzarella cheese1 cup
Instructions
Step 1
In a stockpot, heat 2 tablespoons of the olive oil over medium heat.
Step 2
Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.)Toss in the minced garlic and cook for another 4 minutes or so.
Step 3
Add the red bell pepper and cook for about 5-10 minutes.Reduce heat to low and cover.In a large skillet, heat remaining tablespoon of olive oil.
Step 4
Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)
Step 5
Add in the tomatoes and juice and the green chilies (if using).Bring to a feisty simmer.
Step 6
Add in the beans.Return to a simmer.
Step 7
Add chicken stock to the stockpot.
Step 8
Pour in the chicken/tomato/bean mixture.
Step 9
Add cumin, oregano, cayenne pepper, and ground cloves to the pot.Taste it.
Step 10
Add salt if needed.Simmer over low heat for about 30-45 minutes.
Step 11
Add the chopped parsley 15 minutes before the end of the cooking time.
Step 12
Garnish each bowl with shredded cheese and a few whole parsley leaves.
Categories
Cuisines: American
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free
Occasions: super bowl