Delicious, easy, warming chicken dish for fall or wintertime.
Drain and rinse the canned white beans
in a medium bowl, mash half the beans with a potato masher until chunky
Reserve the beans until needed
Add the canola oil to a large dutch oven and preheat it over med-hi heat
Add: Peppers, onions, and garlic
saute until soft and fragrant (about 5 minutes)
Season the vegetables with salt and pepper to taste
Add: cumin, coriander, chili powder and continue to saute for 1 minute more to toast all the spices
Stir in the chicken stock and lime juice and bring to a simmer
Add the beans and continue to simmer for 20 more minutes
After 20 minutes of simmering, taste for seasoning and adjust if necessary
Stir in the shtedded rotisserie chicen and cilantro and simmer until heated through (about 5 more minutes)
Serve the chili in individual bowls topped with a dollop of sour cream and crushed tortilla chips and a lime wedge
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 93 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65.8mg||20 %|
|Sodium 65.4mg||2 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 2.5g|
|Protein 20.7g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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