Sunday, April 21, 2013

Chicken and White Bean Chili One-Pot Wonder

Heavy cream makes this chili smooth and rich. It also balances the heat from the peppers. Cooking with a crock-pot is great because you can throw all the ingredients into the pot before work and come home to a healthy meal.

Ingredients (4 servings)
  • 2 (15 ounce) cans white beans or navy beans (drained and rinsed with cold water)
  • 1 (15 ounce) can diced tomatoes with liquid
  • 2 large red bell peppers
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped or grated
  • 1 medium jalapeƱo, seeded and chopped
  • 1 tbsp sweet chili powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp sea salt
  • 1 tsp basil
  • 1 tsp oregano
  • garlic powder and ground pepper (to taste)
  • 1 pound chicken breast (boneless, skinless)
  • 1/4 cup organic heavy cream
  • Combine beans, diced tomato, peppers, onion, garlic, and jalapeno, sweet chili powder, cumin, red pepper flakes, sea salt, basil, oregano, garlic powder, and ground pepper into a 5-1/2 quart crock-pot and stir.
  • Add the chicken breast and place lid on crock pot.
  • Cook on high for 6 hours or low for 8 to 10 hours. As the chicken breast cooks, it will fall apart. Before serving, break the remaining chicken breast into pieces with a wooden spoon.
  • Add organic heavy cream, stir and serve.
Nutritional Info
  • Calories: 521
  • Fat: 13 g
  • Carbs: 60 g
  • Protein: 45 g

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