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Southwestern White Bean Chili


6 SERVINGS

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INGREDIENTS


Olive oil

  • ¼ cup

Onion

  • 1 ¼ cups, chopped

Green bell pepper (large)

  • 1 pepper, chopped

Garlic

  • 3 tsp. bottled, minced

Rotisserie chicken

  • 6 cups, shredded

Chili powder

  • 3 ½ tbsp.

Tomato paste

  • 2 tbsp.

Cumin

  • 1 tbsp., ground

Oregano

  • 1 tbsp., dried

White beans

  • 2 (15-oz.) cans white beans, drained and rinsed

Tomatoes

  • 1 (28-oz.) can diced tomatoes in juice

Chicken broth

  • 2 cups

Cilantro

  • ½ cup, chopped

Lime

  • 6 wedges

PREPARATION


Heat oil in a large pot over medium-high heat. Add onion, bell pepper and garlic and sauté until vegetables begin to soften, about 5 minutes. Add chicken and sprinkle with salt and pepper. Mix in chili powder, tomato paste, cumin and oregano. Add beans, 1 cup of chicken stock and canned tomatoes. Simmer until chili is thickened, about 25 minutes. Add more chicken broth if chili is too thick. Season to taste with salt and pepper. Mix in cilantro and top each serving with a squeeze of lime.

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