White Bean Chicken Chili
Uploaded by
Here & NowWhite Bean Chicken Chili
Uploaded by
Here & NowWhite Bean Chicken Chili
A winning recipe to store in the freezer, this hearty chili is high in protein and fiber, two nutrients
that aid in the postpartum recovery process. Green chiles are very high in vitamin C, but
unfortunately much of it is lost in processing and cooking. Not to fear, though, we’ve added a
vitamin C boost that will ensure you are still taking in enough.
SERVES 4
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into 1 x 1-inch pieces
1 large red onion, diced
1 (4-ounce) can green chiles
2 garlic cloves, chopped
1 tablespoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (32-ounce) carton chicken or vegetable broth (if using low-sodium broth, add more salt)
2 (15.5-ounce) cans white beans, drained and rinsed
2 cups frozen corn
Optional toppings: fresh cilantro, shredded cheddar cheese
1. In a large saucepan, heat the olive oil over medium heat. Add the chicken and onions.
Cook, stirring often, until the onions are soft and the chicken is opaque (about 7
minutes). Add the chiles, garlic, cumin, salt, and pepper. Cook for 2 minutes, then add
the broth and bring up to a low boil.
2. Add 1 can of white beans to the pan. Thoroughly mash the beans from the other can
with a fork and stir into the chili. Bring back up to a low boil for 5 minutes, then turn off
the heat. Stir in the corn.
3. Portion the chili into individual containers (such as quart-size leftover takeout containers,
glass jars, or silicone soup cubes). Allow the chili to cool completely before freezing.
4. To defrost, remove from the freezer and thaw in the refrigerator for 24 hours. Depending
on the shape of the container, you may also be able to run the container under hot water
to loosen the chili from the sides. Microwave for 2 minutes or heat on the stovetop until
heated through.
VITAMIN C BOOST
Squeeze the juice of half a lime (+7mg) over the chili and pair with our Summer Shandy (page
235, +16mg).
MAKE IT PLANT-BASED
Replace the chicken with an extra 15.5-ounce can of white beans.
Per serving: Calories: 447
Fat: 12g | Carbohydrates: 55g
Fiber: 12g | Protein: 35g
