White Chilli with Cannellini Beans Recipe

Looking for an easy White Chilli with Cannellini Beans recipe? Learn how to make White Chilli with Cannellini Beans using healthy ingredients.


Submitted by mdugandzic

Makes 5 servings



White Chicken Chilli with Cannellini Beans

Recipe Ingredients for White Chilli with Cannellini Beans

250 g cannellini beans
480 g chicken breast
3 pepper poblano chiles
3 pepper Anaheim Chile
3 pieces Serrano
6 cloves garlic
2 medium onions
4 cups swanson chicken broth
2 cups water
2 teaspoons olive oil

Recipe Directions for White Chilli with Cannellini Beans

  1. 1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

  2. 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeņos; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

  3. 3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeņos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

  4. 4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

  5. 5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

  6. 6. Mince remaining jalapeņo, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeņo (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Categories

Main Dish

Nutrition Facts
Serving Size 539.8g
Amount Per Serving
Calories
417
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
82mg
27%
Sodium
1051mg
44%
Potassium
1205mg
34%
Total Carbohydrates
38.9g
13%
Dietary Fiber
14.1g
56%
Sugars
5.0g
Protein
46.8g
Vitamin A 54% Vitamin C 116%
Calcium 11% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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