How to Make Chicken and White Bean Chili

Chili isn't just about red meat. Chicken adapts itself well to this hearty one-dish meal. Try this version, which uses white beans and boneless skinless chicken breasts for ease of preparation.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb boneless skinless chicken breasts, cut into bite size pieces
• 1/2 cup chopped onion
• 1/2 cup mixed red green and yellow peppers (from frozen bag), optional
• 2 cans white beans, rinsed and drained, such as Great Northern
• 1 can diced tomatoes, undrained
• 1 tsp minced garlic, dried or 1 tbsp fresh minced garlic
• 1 teaspoon each: cayenne pepper and chili powder
• Salt and pepper to taste

1. Slightly thaw chicken breasts (zap in microwave on defrost for 2 to 3 minutes) if frozen to make them easier to cut. Slice into bite sized chunks.

2. In large heavy skillet, heat 1 tbsp. olive oil over medium high heat. Add chopped onions and chicken and saute until lightly browned.

3. Add tomatoes, peppers, beans and the rest of spices and bring to a boil.

4. Lower heat and simmer, covered, for 20 minutes.

5. Serve hot with coleslaw and cornbread for a quick, tasty meal.

Tips & Warnings

• This can be simmered for a longer period of time on the stove, but don't add the beans until the last 20 minutes of cooking time, or else they'll become mushy.
• Substitute pinto or garbanzo beans for the Great Northern beans, if desired.

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