“Is it spring yet?” My kids and I are going a little stir crazy with all this wintry weather that just won’t end! So to stay warm, full and healthy, why not heat things up with a little chili. This white bean chili is full of flavor without any of the added calories or unnecessary processed additives. Using whatever yummy leftover chicken you have hanging out in your fridge means you save money on your grocery bill and add even more yummy flavor. It’s so fast and easy to throw together, this chili may turn into one of your go-to dishes when you don’t have much time, but a big appetite.
Serves 4-6 (depending on how big your helpings are 😉
1 tbsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced
2 – 15 oz. cans low sodium white beans, drained and rinsed
1 – 15 oz. can black beans, drained and rinsed
4-5 cups chicken broth (add more broth if you like it soupier)
1 – 4 oz. can fire roasted diced green chilies
1 lb. cooked chicken, cubed or shredded. Leftover rotisory or grilled chicken is perfect!
1/2-1 tbsp. cumin
1/2-1 tbsp. coriander
2-3 tsp. chili powder
1/2 tbsp. fresh lime juice
Salt to taste
(my kids don’t like a huge kick of spicy so mine was a little dulled down. When adding spices, if you’re unsure how much to put in start small, taste and adjust to what suits you and your family best.)
Heat olive oil in a stew pot and add onion and garlic. Cook until fragrant and lightly caramelized. Now just throw all remaining ingredients in! Stir it up and let it simmer until hot and steaming. Or put it all in your slow cooker and let it go for the afternoon until you’re ready to eat it.
Garnish with any or all of these:
shredded cheddar cheese
corn tortilla chips
chopped green onions