Recipes Spicy White Bean and Chicken Chili (Entree, Soups)

Number of Servings
    • 2 cans (16-oz.) navy beans
    • 2 tsp. olive oil
    • 1 extra-large onion, chopped
    • 8 large garlic cloves, minced
    • 1/2 tsp. dried oregano, crumbled
    • 5-1/4 cups canned unsalted chicken broth
    • 3/4 lb. boneless, skinless chicken breast, well-trimmed, cut in large pieces
    • 3/4 cup plain nonfat yogurt
    • fresh cilantro, chopped
    • 3 jalapenos, minced (optional)
    • 1 tbsp. ground cumin
    • 2 cans (4-oz.) green chilies, diced
    • 3/4 cup water



Heat oil in large, heavy pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken, broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour and 45 minutes or less. (Note: May be made 3 days ahead. Cover and refrigerate. Reheat when ready to serve.) Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

Nutrition Information

523 Calories; 5g Fat (8.9% calories from fat); 47g Protein; 74g Carbohydrate; 27g Dietary Fiber; 50mg Cholesterol; 110mg Sodium.