Description
A delightful twist on traditional chili featuring tender chicken, creamy cannellini beans, and a unique blend of spices for a rich, hearty meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup diced bell peppers
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Heat some oil in a large pot over medium heat and add the diced onions and garlic. Sauté until translucent.
- Add the chicken breasts and cook until browned on all sides.
- Pour in the chicken broth and bring to a simmer. Add the cannellini beans, corn, bell peppers, cumin, oregano, salt, and pepper.
- Let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream or coconut milk and let it simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
The chili tastes even better the next day as the flavors meld together. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg