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Chicken and White Bean Chili

Great Northern Beans are a North American bean, which is popular in France for making cassoulet, a rich, slow cooked white bean casserole or bean stew. Originated in the southwest of France.

Ingredients:
4 teaspoons olive oil
2 pounds ground chicken
Salt
1 medium onion, chopped
1 clove garlic, crushed with press
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 jar (16 oz.) mild salsa verde
2 cans (15 to 19 oz. each) white kidney beans (cannellini), rinsed and drained
1 can (14 to 14.5 oz.) reduced-sodium chicken broth (1-3/4 cup)
2 tablespoons fresh cilantro leaves

Directions:

  1. In 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken to Dtuch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl once it is done.
  2. After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro.

Cost of this recipe is under $4.00 per serving.

Serving Size: 1 cup chili
Recipe yields 8-1/2 cups of Chicken and White Bean Chili.

Per serving:

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