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17 Bean White Chicken Chili

 
One serving costs about $1.89

$1.89 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 super bowl,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner American
spoonacular Score:68%

Spoonacular Score: 68%

 

If you want to add more American recipes to your repertoire, 17 Bean White Chicken Chili might be a recipe you should try. This recipe serves 8 and costs $1.89 per serving. Watching your figure? This gluten free and dairy free recipe has 350 calories, 33g of protein, and 4g of fat per serving. 4 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around around 45 minutes. Head to the store and pick up corriander, chicken broth, chili powder, and a few other things to make it today. It works well as a main course. It will be a hit at your The Super Bowl event. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: White Bean-Chicken Chili, White Bean and Chicken Chili, and White Bean Chicken Chili.

Cava, Grenache, and Shiraz are my top picks for Chicken Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bohigas Brut Reserva Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Bohigas Brut Reserva Cava

Pale yellow colour. Constant and small bubble. Foam of great persistence. Very fruity aromas, especially of white fruit (acid apple and pear) on shades of peel of citrics and white flowers. In the background, some spicy notes owed to ageing (cinnamon) and cookies. It is a well-structured "cava" in the mouth. Well picked up over its acidity that tenses it overall from beginning to end. The bubble lends a creamy feeling, and it gives volume and softness to the structure that returns acidity and widens the aromas of white fruits and spices that are repeated in the mouth. Its balanced end harmonizes its acidity, and leaves a memory of freshness and volume owing to its light sugar content

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb cooked dry mat beans
cooked dry mat beans
5 cups
5 cups chicken broth
chicken broth
3
3  chicken breasts
chicken breasts
3 Tbsps
3 Tbsps cornstarch
cornstarch
3 Tbsps
3 Tbsps water
water
1 cup
1 cup corn
corn
1
1  bell pepper
bell pepper
0.5
0.5  onion
onion
2 cloves
2 cloves garlic
garlic
1 can
1 can canned diced green chiles
canned diced green chiles
1
1  tomato
tomato
0.5
0.5  lime
lime
1 Tbsp
1 Tbsp cumin
cumin
1 Tbsp
1 Tbsp chili powder
chili powder
1 tsp
1 tsp oregano
oregano
0.25 tsps
0.25 tsps red bell pepper
red bell pepper
0.25 tsps
0.25 tsps pepper
pepper
1
1  cilantro
cilantro
some
some salt
salt
1 tsp
1 tsp corriander
corriander
1 lb cooked dry mat beans
1 lb
cooked dry mat beans
5 cups chicken broth
5 cups
chicken broth
3  chicken breasts
3
chicken breasts
3 Tbsps cornstarch
3 Tbsps
cornstarch
3 Tbsps water
3 Tbsps
water
1 cup corn
1 cup
corn
1  bell pepper
1
bell pepper
0.5  onion
0.5
onion
2 cloves garlic
2 cloves
garlic
1 can canned diced green chiles
1 can
canned diced green chiles
1  tomato
1
tomato
0.5  lime
0.5
lime
1 Tbsp cumin
1 Tbsp
cumin
1 Tbsp chili powder
1 Tbsp
chili powder
1 tsp oregano
1 tsp
oregano
0.25 tsps red bell pepper
0.25 tsps
red bell pepper
0.25 tsps pepper
0.25 tsps
pepper
1  cilantro
1
cilantro
some salt
some
salt
1 tsp corriander
1 tsp
corriander

Equipment

pot
pot
pot
pot


Instructions

Cook your beans according to package directions. Add the broth to a large pot and bring to a boil. Add in the chicken and cook through. Shred chicken and set aside. Mix together the water and cornstarch. Add to broth and boil for a minute until slightly thickened. Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime. Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper. Add the cooked beans into the chili along with the cilantro. Salt to taste and let simmer on low heat covered until ready to eat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.92
Ingredient
1 pound cooked dry mat beans
5 cups chicken broth
3 chicken breasts
3 tablespoons cornstarch
1 cup corn
1 bell pepper
½ onion
2 cloves garlic
1 can canned diced green chiles
1 tomato
½ lime
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
¼ teaspoons pepper
1 cilantro
Price
$1.26
$3.78
$6.01
$0.10
$0.50
$0.60
$0.12
$0.13
$1.33
$0.46
$0.12
$0.40
$0.34
$0.10
$0.01
$0.07
$15.34

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
350 Calories
33g Protein
3g Total Fat
45g Carbs
24% Health Score
Limit These
Calories
350
18%

Fat
3g
6%

  Saturated Fat
0.62g
4%

Carbohydrates
45g
15%

  Sugar
3g
4%

Cholesterol
54mg
18%

Sodium
822mg
36%

Get Enough Of These
Protein
33g
67%

Vitamin B3
11mg
56%

Vitamin C
41mg
50%

Magnesium
165mg
41%

Selenium
27µg
40%

Iron
7mg
39%

Vitamin B6
0.77mg
39%

Phosphorus
361mg
36%

Potassium
1218mg
35%

Copper
0.62mg
31%

Vitamin B1
0.38mg
26%

Vitamin A
1007IU
20%

Calcium
150mg
15%

Vitamin B5
1mg
15%

Fiber
3g
12%

Vitamin B2
0.2mg
12%

Manganese
0.23mg
12%

Vitamin E
0.97mg
6%

Zinc
0.89mg
6%

Vitamin K
5µg
6%

Folate
19µg
5%

Vitamin B12
0.23µg
4%

covered percent of daily need

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