White Bean and Chicken Chili

Name: White Bean and Chicken Chili
Cuisine: American, TexMex
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 3 to 4 garlic cloves, minced; ½ large zucchini, diced; 1 red bell pepper, diced; 1 tablespoon cumin; 1 tablespoon dried oregano; 2 tablespoons chili powder; salt and pepper; 1 (15 ounce) cannellini beans, rinsed and drained; 1 (15 ounce) garbanzo beans, rinsed and drained; 1 bunch Swiss chard, stems removed and leaves chopped; 1½ cups frozen corn; 4 cups low-sodium chicken stock; 2 to 3 cups rotisserie chicken, shredded, no skin; ½ teaspoon crushed red pepper flakes; optional; chopped fresh flat leaf parsley

6 steps

Updated at: Fri, 18 Oct 2024 19:19:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1880.6 kcal (94%)

Total Fat66.9 g (96%)

Carbs197.2 g (76%)

Sugars39.8 g (44%)

Protein127.9 g (256%)

Sodium4963.5 mg (248%)

Fiber61.1 g (218%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonextra virgin olive oil

0.5zucchini

1 tablespooncumin

1 tablespoondried oregano

2 tablespoonschili powder

salt

pepper

1 x 15 ouncecannellini beans

rinsed and drained

1 x 15 ouncegarbanzo beans

rinsed and drained

1 bunchSwiss chard

stems removed and leaves chopped

1 ½ cupsfrozen corn

4 cupslow-sodium chicken stock

2 cupsrotisserie chicken

shredded, no skin

½ teaspooncrushed red pepper flakes

optional

fresh flat leaf parsley

chopped

Instructions

Step 1

Using a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds.

Step 3

Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.

Step 4

Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes, or until some of the liquid has reduced.

Step 5

Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste.

Step 6

Garnish with chopped parsley and serve.