Superbowl Special: Chicken & White Bean Chili

Gluten FreeKid Friendly

This week has been crazy, stressful, and good all at the same time. Today was my official last day of work! I had been working at our church as an administrator in the Small Groups Ministry for the past 3 years. I have absolutely loved every second of it and am still very passionate about people finding community to live life with and not walking through life’s joys and/or struggles alone. But, I love my son more. It’s funny though, I never thought I would want to be at home. I always thought that I would still want to work and have “something of my own” outside of being a mom and a wife, ya know. But I guess it’s hard to say that until I’m in the thick of it. Although, if I think about it, this blog is that “something of my own” now.  Anywho.. I digress.

So, this week is devoted to Superbowl Week. Today’s recipe is a twist of the normal beef, tomato, bean based chili. It is a Chicken & White Bean Chili. Now before you write it off, this Chicken Chili packs the same punch of a regular chili and has the same depth of flavor; almost like you had been cooking it all day. Your guests will love it!

To get started, in a large pot or dutch oven, melt coconut oil over medium-high heat.

onions_garlic

Add onion, and cook until translucent. Add garlic and cook for 30 seconds. Add ground chicken, salt, cumin, chili powder, lime zest, and dried cilantro.

ground chicken

Cook, stirring to incorporate all the flavors and cook chicken through, about 8-10 minutes. Stir in flour to thicken the sauce.

flour_chicken

Add beans, spinach, corn, chicken stock, green chili’s, and lime juice.

beans_spinach_chilis

Bring mixture to a simmer, and simmer for 45-50 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro and monterrey jack cheese. (optional: diced avocado)

closeup chili

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Superbowl Special: Chicken & White Bean Chili

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 mins
  • Yield: 6
  • Category: Soup, Poultry & Pork

Ingredients

  • 2 T. coconut oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 lbs. ground chicken
  • 1 tsp. salt
  • 2 T. ground cumin
  • 1 1/2 T. dried cilantro
  • 1 T. lime zest
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 3 T. flour
  • 2 (15 oz. cans) cannellini white bean, rinsed and drained
  • 5 oz. fresh spinach
  • 1 1/2 cups frozen corn, thawed (or canned)
  • 4 cups of low-sodium chicken stock
  • 1 (4 oz. can) diced green chili’s
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup of shredded monterrey jack cheese

Instructions

  1. In a large pot or dutch oven, melt coconut oil over medium-high heat.
  2. Add onion, and cook until translucent. Add garlic and cook for 30 seconds. Add ground chicken, salt, cumin, chili powder, lime zest, and dried cilantro.
  3. Cook, stirring to incorporate all the flavors and cook chicken through, about 8-10 minutes. Stir in flour to thicken the sauce.
  4. Add beans, spinach, corn, chicken stock, green chili’s, and lime juice.
  5. Bring mixture to a simmer, and simmer for 45-50 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro and monterrey jack cheese. (optional: diced avocado)

Notes

(Recipe adapted from Giada De Laurentiis)

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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