Chili with white beans

Votes: 9

Time: 1 hour 12 minutes
Complexity: easily
Servings: 10-15

Nutritional value per serving:

Calories 245, total fat 7 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 23.5 G., fiber 8 G., cholesterol 38 mg, sodium 755 mg, sugar - G.

This simplified version of the Mexican dish chili con carne substitutes white chicken and white beans for red meat and red beans. Other ingredients include onions, garlic, plenty of spices, chili peppers, aromatic cilantro, and kale, which makes the dish healthier. Use canned beans, and you won't have to spend half a day cooking. Serve the chili with sour cream, fresh tomatoes, and lime wedges. This dish warms with its flavor and aroma. Perfect for winter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 tbsp. minced garlic
3/4 cup diced onion
450 g boneless, skinless chicken breasts, finely chopped
1 tbsp. l. ground cumin
1 tbsp. l. dried oregano
0.5 tsp ground white pepper
A pinch of red pepper flakes
450 g kale, stems trimmed, leaves coarsely chopped (about 5 cups)
1.5 cups chopped green chili peppers (fresh or canned)
1 liter of lightly salted chicken broth
2 x 425g cans white beans, rinsed
Half a bunch of fresh cilantro, chopped
Low-fat sour cream, sliced tomatoes and/or lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, onions, chicken breasts, cumin, oregano, red pepper flakes, leafy cabbage, chili pepper, bouillon, white beans, cilantro, sour cream, tomatoes, lime

Cooking the dish according to the recipe:

Heat olive oil in a saucepan over medium heat. Add garlic and onion and cook for 2-3 minutes, until slightly softened. Add chicken, cumin, oregano, white pepper, and red pepper flakes. Season with salt and 1-2 teaspoons freshly ground black pepper. Cook, stirring, until chicken is browned, 3-4 minutes.
Add the kale and cook, stirring occasionally, until slightly wilted, about 5 minutes.

Add the chili and chicken broth and bring to a boil, stirring constantly. Reduce heat to medium and simmer, stirring occasionally, for about 20 minutes, until the liquid has thickened slightly. Add the beans and simmer for another 10 minutes. Add the cilantro.
Divide the chili among bowls and drizzle with light sour cream, sliced tomatoes and/or lime wedges.

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