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Chicken and White Bean Chili
$1.68 per serving
10 likes
Ready in 45 minutes
9
super bowl
lunch,soup,main course,main dish,dinner
American
Spoonacular Score: 67%
My notes:
Forget going out to eat or ordering takeout every time you crave American food. Try making Chicken and White Bean Chili at home. One serving contains 433 calories, 24g of protein, and 29g of fat. This recipe serves 9 and costs $1.68 per serving. This recipe is liked by 10 foodies and cooks. Head to the store and pick up bell pepper, soured cream, 5 can cannellini beans, and a few other things to make it today. It works best as a main course, and is done in roughly 45 minutes. It is perfect for The Super Bowl. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Similar recipes are White Bean Chicken Chili, Chicken and White Bean Chili, and White Bean and Chicken Chili.
Chili can be paired with Cava, Shiraz, and Grenache. 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 Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Weinert Cavas de Weinert
Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.
» Get this wine on Wine.com
Ingredients
870.9 g
4 pounds
boneless whole chicken
2 Tbsps
2 Tbsps
chicken soup base
1 medium size
1 medium size
yellow diced onion
3 large
3 large
garlic cloves
439 g
15.49 oz
canned white .5 can cannellini beans
2 Tbsps
2 Tbsps
mild chili powder
1 tsp
1 tsp
ground coriander
1 Tbsp
1 Tbsp
fresh coriander
1 Tbsp
1 Tbsp
fresh coriander
250 ml
1.06 cups
heavy whipping cream
187 ml
6.15 oz
soured cream
870.9 g
4 pounds
boneless whole chicken
2 Tbsps
2 Tbsps
chicken soup base
1 medium size
1 medium size
yellow diced onion
3 large
3 large
garlic cloves
439 g
15.49 oz
canned white .5 can cannellini beans
2 Tbsps
2 Tbsps
mild chili powder
1 tsp
1 tsp
ground coriander
1 Tbsp
1 Tbsp
fresh coriander
1 Tbsp
1 Tbsp
fresh coriander
250 ml
1.06 cups
heavy whipping cream
187 ml
6.15 oz
soured cream
Equipment
Instructions
Rinse the chicken quarters really well and place them in a stock pot.
To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.
Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.
Remove pot from the heat.
Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled.
Remove meat from the bones and chop it into small pieces then shred slightly; set aside.
Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.
Return the stock pot to medium heat and bring to a simmer.
Place the flour into a small bowl.
While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.
Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.
Add the beans, chopped chicken, chili powder, coriander and cumin.
Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.
Reduce the heat to low and add the fresh coriander, single cream and soured cream.
Stir well until the single and soured creams are completely incorporated into the chili.
Add pepper to taste.
Serve immediately.
Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.
Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving.
If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $2.06
Ingredient
4 pounds boneless whole chicken
2 tablespoons chicken soup base
1 large bay leaf
1 large bay leaf
1 medium size yellow diced onion
1 yellow red bell pepper
3 larges garlic cloves
5 tablespoons flour
439 grams canned white .5 can cannellini beans
2 tablespoons mild chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
1 tablespoon fresh coriander
1 tablespoon fresh coriander
250 milliliters heavy whipping cream
187 milliliters soured cream
some bell pepper
some bell pepper
Price$5.79
$0.30
$0.02
$0.02
$0.24
$0.53
$0.20
$0.05
$0.94
$0.69
$0.12
$0.26
$0.01
$0.01
$1.36
$1.23
$3.37
$3.37
$18.52
Nutritional Information
Quickview
452 Calories
24g Protein
29g Total Fat
25g Carbs
14% Health Score
Limit These
Calories
452k
Fat
29g
Saturated Fat
12g
Carbohydrates
25g
Sugar
8g
Cholesterol
116mg
Sodium
494mg
Get Enough Of These
Protein
24g
Vitamin C
218mg
Vitamin A
5904IU
Vitamin B6
0.88mg
Vitamin B3
8mg
Fiber
6g
Selenium
18µg
Vitamin E
3mg
Phosphorus
235mg
Folate
91µg
Vitamin B2
0.38mg
Iron
3mg
Potassium
652mg
Manganese
0.32mg
Vitamin B5
1mg
Vitamin B1
0.2mg
Zinc
1mg
Magnesium
51mg
Vitamin K
12µg
Calcium
113mg
Copper
0.15mg
Vitamin B12
0.39µg
Vitamin D
0.64µg
covered percent of daily need
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