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Chicken, Red Pepper, and White Bean Chili

 
One serving costs about $2.6 One serving costs about $2.6

$2.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

6 super bowl,gluten-free,gluten free lunch,main course,main dish,dinner American
spoonacular Score:74%

Spoonacular Score: 74%

 

You can never have too many main course recipes, so give Chicken, Red Pepper, and White Bean Chili a try. This gluten free recipe serves 6 and costs $2.1 per serving. One serving contains 453 calories, 33g of protein, and 16g of fat. It is perfect for The Super Bowl. This recipe is typical of American cuisine. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of canned tomatoes, cannellini beans, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try White Bean Chicken Chili, White Bean Chicken Chili, and Chicken and White Bean Chili for similar recipes.

Ingredients

Servings:
15 oz
15 oz diced canned tomatoes
diced canned tomatoes
30 oz
30 oz canned white cannellini beans
canned white cannellini beans
3
3  boneless chicken breasts
boneless chicken breasts
5 cups
5 cups chicken stock
chicken stock
2 tsps
2 tsps garlic
garlic
0.13 tsps
0.13 tsps ground cloves
ground cloves
0.75 tsps
0.75 tsps ground cumin
ground cumin
3 Tbsps
3 Tbsps olive oil
olive oil
1 medium
1 medium diced onion
diced onion
1 tsp
1 tsp oregano
oregano
1 handful
1 handful whole fresh parsley
whole fresh parsley
0.5
0.5  diced red bell pepper
diced red bell pepper
some
some salt
salt
1 cup
1 cup shredded mozzarella cheese
shredded mozzarella cheese
15 oz diced canned tomatoes
15 oz
diced canned tomatoes
30 oz canned white cannellini beans
30 oz
canned white cannellini beans
3  boneless chicken breasts
3
boneless chicken breasts
5 cups chicken stock
5 cups
chicken stock
2 tsps garlic
2 tsps
garlic
0.13 tsps ground cloves
0.13 tsps
ground cloves
0.75 tsps ground cumin
0.75 tsps
ground cumin
3 Tbsps olive oil
3 Tbsps
olive oil
1 medium diced onion
1 medium
diced onion
1 tsp oregano
1 tsp
oregano
1 handful whole fresh parsley
1 handful
whole fresh parsley
0.5  diced red bell pepper
0.5
diced red bell pepper
some salt
some
salt
1 cup shredded mozzarella cheese
1 cup
shredded mozzarella cheese

Equipment

pot
pot
frying pan
frying pan
bowl
bowl
pot
pot
frying pan
frying pan
bowl
bowl


Instructions

  1. In a stockpot, heat 2 tablespoons of the olive oil over medium heat.
  2. Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.)
  3. Toss in the minced garlic and cook for another 4 minutes or so.
  4. Add the red bell pepper and cook for about 5-10 minutes.
  5. Reduce heat to low and cover.
  6. In a large skillet, heat remaining tablespoon of olive oil.
  7. Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)
  8. Add in the tomatoes and juice and the green chilies (if using).
  9. Bring to a feisty simmer.
  10. Add in the beans.
  11. Return to a simmer.
  12. Add chicken stock to the stockpot.
  13. Pour in the chicken/tomato/bean mixture.
  14. Add cumin, oregano, cayenne pepper, and ground cloves to the pot.
  15. Taste it.
  16. Add salt if needed.
  17. Simmer over low heat for about 30-45 minutes.
  18. Add the chopped parsley 15 minutes before the end of the cooking time. Garnish each bowl with shredded cheese and a few whole parsley leaves.

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

Price Breakdown

Cost per Serving: $2.60
Ingredient
15 ounces diced canned tomatoes
30 ounces canned white cannellini beans
3 boneless chicken breasts
5 cups chicken stock
2 teaspoons garlic
⅛ teaspoons ground cloves
¾ teaspoons ground cumin
3 tablespoons olive oil
1 medium diced onion
1 teaspoon oregano
1 handful whole fresh parsley
½ diced red bell pepper
1 cup shredded mozzarella cheese
Price
$0.91
$1.52
$6.01
$3.86
$0.13
$0.04
$0.10
$0.50
$0.24
$0.10
$0.16
$0.30
$1.72
$15.60

Tips

Health Tips

  • 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!

  • 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.

  • 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).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • 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

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • 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.

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

  • get more cooking tips

Green Tips

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

  • 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.

Disclaimer

Nutritional Information

Quickview
517 Calories
45g Protein
17g Total Fat
45g Carbs
40% Health Score
Limit These
Calories
517
26%

Fat
17g
27%

  Saturated Fat
4g
30%

Carbohydrates
45g
15%

  Sugar
8g
9%

Cholesterol
93mg
31%

Sodium
830mg
36%

Get Enough Of These
Protein
45g
90%

Vitamin B3
16mg
81%

Selenium
46µg
67%

Vitamin B6
1mg
63%

Phosphorus
520mg
52%

Manganese
0.99mg
49%

Potassium
1558mg
45%

Iron
6mg
36%

Fiber
8g
36%

Magnesium
133mg
33%

Folate
127µg
32%

Copper
0.62mg
31%

Vitamin C
23mg
29%

Vitamin B2
0.44mg
26%

Vitamin K
26µg
26%

Calcium
249mg
25%

Vitamin E
3mg
24%

Vitamin B1
0.36mg
24%

Zinc
3mg
22%

Vitamin B5
2mg
22%

Vitamin A
694IU
14%

Vitamin B12
0.65µg
11%

Vitamin D
0.19µg
1%

covered percent of daily need

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