Organic Chicken Chili
This ground chicken chili is going to provide your family with so much flavor! The white beans provide a good source of fiber, protein and antioxidants while being low on the glycemic index. This recipe tastes even better the next day and even freezes well if you have leftovers.
Ingredients
- 2 tbsps extra virgin olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 3 cloves of garlic minced
- 1 lb organic ground chicken
- 2 tsps kosher salt
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 bunch of green onions chopped
- 2 14-ounce can organic white cannellini beans (white kidney beans), rinsed and drained Keep cans separate.
- 1 14-ounce can organic fire roasted tomatoes
- 3 chicken broth (divided, see directions)
Optional Garnishes
- Fresh avocado slices
- Scallions
- Cilantro
- Gluten-free Siete tortilla chips
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally.
- Add the minced garlic and stir around for just a few seconds.
- Add the chopped green onions and ground chicken to the pot and break it up with a spatula. Add the salt, garlic powder, and chili powder and stir. Allow the chicken and vegetables to cook for about 5 minutes.
- While the chicken is cooking, blend 1 can of the rinsed and drained white beans with 1 cup of the chicken broth. This mixture will make the chili have a creamy consistency.
- After the chicken and vegetables have been cooking, add the blended white beans, the drained and rinsed white beans, fire-roasted tomatoes, and the remaining 2 cups of chicken broth. Bring the liquid to a boil and turn down the heat to simmer.
- Simmer for about 30 to 40 minutes. Serve immediately and enjoy!
- Optional Garnishes: Fresh avocado slices, scallions, cilantro, and gluten-free Siete tortilla chips.