In a large dutch oven or stockpot add the olive oil and heat over medium high heat to warm
Add the jalapeno, green chilles, and saute for about 7 minutes or until veggies begin to soften. Stir intermittently
Add the garlic and saute 1-2 minutes
Add the chicken broth, chicken, cannellini beans, including the whole beans and blended beans mixture ( take 1 cup of the beans add to blender, add a splash of chicken broth and blend until smooth. Mixture should be thick. Add to pot. Along with lime juice, cumin, oregano, salt, pepper, red chilli flakes, cayenne pepper, and being to a boil
Allow mixture to boil gently for about 7-10 minutes
Add the cilanteo and boil for 1 minute
Taste and add salt to taste
Ladle chilli into bowls and optionally garnish with fat free cheese and or sour cream
Chilli will keep airtight in the fridge for 5-7 days or in the freezer for up to 6 months
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (938g)|
|Recipe Makes: 1|
|Calories from Fat: 185 (47%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 9.1mg||3 %|
|Sodium 5685.4mg||196 %|
|Potassium 1657mg||44 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.7g|
|Protein 41g||59 %|
Powered by: USDA Nutrition Database
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: 393
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