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White Bean Basil Chicken ChiliWhite Bean Basil Chicken Chili

Prepared by: Tammy Roberts,
Nutrition Specialist,
University of Missouri Extension
September 25, 2016


Yield: 6 servings (1 cups per serving)



  • 4 large radishes
  • 1 pound boneless chicken pieces
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium tomato
  • 1 large lime
  • 1/4 cup fresh cilantro leaves
  • 1 Tablespoon fresh basil
  • 2 (15.5-ounce) cans great northern beans, no salt added
  • 2 Tablespoons canola oil
  • 4 cups low-sodium chicken broth
  • 1 teaspoons chili powder
  • 1 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper



  • Remove any skin and excess fat from chicken pieces. Cut chicken into -inch cubes.
  • Rinse, peel and finely chop onion. Peel and mince garlic. Rinse, core, remove seeds and chop tomatoes.
  • Rinse lime and cut in half. In a small bowl, squeeze juice from one half. Discard seeds. Rinse and chop cilantro and basil. In a colander, drain and rinse beans.
  • In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat.
  • Add chicken, beans, broth, spices, tomato, lime juice, basil and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.

  • *To use pre-cooked chicken, measure 1 cups.


Nutrition information per serving (3 pinwheels)

Calories: 300

Total Fat: 9g

Saturated Fat: 1g

Protein: 25g

Carbohydrates: 29g

Fiber: 10g

Sodium: 290mg


Related recipes:
Whole Chicken in a Slow Cooker
Simple Chicken Soup


Source: Share Our Strength’s Cooking Matters Program


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Last update: Monday, September 26, 2016