Ingredients for Johnd's White Bean Chili
- 1 (15-ounce) can navy beans, rinsed and drained
- Boneless Skinless Chicken Breast
- Tomato Puree
- Onion
- Carrot
- Potato Sticks
- Red Bell Pepper
- Pimiento Strip
- Garlic Cloves
- Vegetable Oil
- Water
- Dry White Wine
- Ketchup
- Brown Sugar
- Allspice
- Salt And Pepper
- Parsley
- Powdered Thyme
- Coriander
- Celery
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How to Make Johnd's White Bean Chili
- In a large pot or Dutch oven, sauté the chopped onion in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the diced chicken breast to the pot and cook until browned on all sides.
- Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
- Add the diced potatoes, carrots, diced tomatoes, Rotel, and chicken broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through and the potatoes and carrots are tender.
- Stir in the rinsed and drained navy beans during the last 15 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or pasta. Garnish with your favorite toppings like shredded cheese, sour cream, or avocado.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
24g
Fat
7g
Carbs
16g
