Thursday, January 12, 2012

White Bean Chile Chili !!!!

So, it's winter right? That means it is officially chili season. Monday night football is coming to a close (GO GIANTS!), and the blistery weather is here to stay for the long haul. There are probably 18,456 ways to make chili.... so here's one more for the ole' recipe box. When you are looking for a spicy chili with less calories, all the flavor and satisfaction, with a hint of fresh veggies, try this out. When the spiciness of the jalapeƱos with the smokiness of the cumin, and a lovely melted morsel of sour cream swirls into your spoon and envelopes your senses.. you will keep coming back for more and WON'T have to feel guilty about it. 


1 lb chicken breasts, diced in cubes
2 jalapenos, diced (if you aren't up for all that heat, remove the seeds and white membrane inside the jalapeno before cooking, that is where all the heat lies!)
1 large yellow onion
1 can white navy beans
2 cups unsalted chicken stock
4 cups water
3 tsp cumin
2 tsp adobo seasoning
salt & pepper
cherry tomatoes, low fat sour cream, fresh cilantro (for garnish)

Bring 2-3 tbsp olive oil up to heat in a large pot. Medium heat. Add the diced onion and jalapenos. Cook down for 3-5 minutes until become soft and translucent. Next, add salt, pepper, cumin, and adobo seasoning (don't have adobo? just add some garlic powder and a little extra black pepper). Stir the seasonings in well, then add the chicken. Season the chicken with salt & pepper & a dash more of cumin & adobo seasoning, and cook for 2-3 minutes until the skin is seared a little and it begins to cook through. Next, add the broth & water. Stir well, and lower heat to medium-low. Cover. Let it simmer for about 10-15 minutes. Lastly, add the drained & rinsed navy beans and cover for another 15 minutes. Serve in large bowls with a dollop of low fat sour cream, diced cherry tomatoes, and fresh cilantro. Enjoy!

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