I got this recipe from a client and finally made it last night… I don’t know what I was waiting for! This easy and flavorful chili is a great way to mix it up from your typical ground beef/turkey version, and is a great way to use leftover chicken (think: rotisserie). It’s low calorie, high in protein and packs in the veggies!
- 2 poblano chili peppers, chopped
- 1 large red bell pepper, chopped
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 tsp extra virgin olive oil
- 2 (14.5 oz) cans zesty chili-style diced tomatoes
- 3 cups (about 1 lb) shredded or chopped chicken (smoked is ideal)
- 1 (16-0z) can black beans, rinsed and drained
- 1 (16-0z) can navy beans, rinsed and drained
- 1.5 cups low-sodium chicken broth (recipe calls for 12 oz beer, but I used the alternative)
- 1 (1.25 oz) envelope white chicken chili seasoning mix
- Heat oil in large Dutch oven over medium-high heat
- Saute first 4 ingredients until vegetables are tender (about 7-10 minutes)
- Stir in diced tomatoes
- Add in chicken, beans, broth and white chili seasoning. Stir until well combined
- Bring to a boil over medium-high heat, then reduce heat to low and let simmer for 1 hour, stirring occasionally.
- Top with shredded cheese, plain Greek yogurt, chopped fresh cilantro, lime wedges, sliced black olives, chopped red onion, or anything else you’d like!
Makes 8 servings
Calories: 187, Carbs: 32, Fat: 2g, Protein: 11g, Sodium: 906, Sugar: 8g