White Bean Basil Chicken Chili
Prepared by: Tammy Roberts,
University of Missouri Extension
September 25, 2016
Yield: 6 servings (1½ 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
- 1½ teaspoons chili powder
- 1½ 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 ½-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 1½ cups.
Nutrition information per serving (3 pinwheels)
Total Fat: 9g
Saturated Fat: 1g
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, September 26, 2016