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$2.60 per serving
1 likes
Ready in 1 hour and 15 minutes
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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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!
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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.
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.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
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.
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.
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.
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gluten-free
