WHITE BEAN CHICKEN CHILI CROCK POT HEALTHY RECIPES

Name: White Bean Chicken Chili
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 medium onion, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided; 2-1/2 cups chicken broth, divided; 1-1/2 cups shredded cheddar cheese; Optional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro

WHITE BEAN CHICKEN CHILI RECIPE: HOW TO MAKE IT

White Bean Chicken Chili Recipe: How to Make It image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 894mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 25g protein.

TURKEY PUMPKIN WHITE BEAN CHILI (SLOW COOKER OR INSTANT POT)

Turkey Pumpkin White Bean Chili (Slow Cooker or Instant Pot) image

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

Provided by Gina

Categories Dinner Lunch

Total Time 245 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 9

Number Of Ingredients 16

Ingredients

cooking spray
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion (chopped)
3 garlic cloves (minced)
1 tsp chili powder (to taste)
2 bay leaves
1 1/2 tbsp cumin
1 tsp oregano
2 15 oz cans white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (or homemade)
4.5 oz canned chopped green chile
2 cups low sodium chicken broth (check labels for GF)
kosher salt and pepper to taste
chopped cilantro (red onion or chives for topping)
Greek yogurt or low-fat sour cream for topping (optional)

Steps:

Heat a large heavy saute pan over high heat and lightly spray with oil.
Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.
Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
Cover and cook on high for 4 hours or low for 8 hours.
Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Instant Pot:

Nutrition Facts : ServingSize 1 cup, Calories 272.5 kcal, CarbohydrateContent 31 g, ProteinContent 32 g, FatContent 2.5 g, SodiumContent 499 mg, FiberContent 12 g, SugarContent 2.5 g

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