This nutritious and wholesome, mildly spiced
slow-cooked chili, with chicken, onion, garlic, cumin, veggies,
mild green chiles, brown rice and white beans, makes a hearty
one-bowl-meal that is sure to please.
Winter
White Bean Chili
- 1 tablespoon extra virgin
olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2 1/2 cups low sodium chicken stock
2 (4-ounce) cans mild green chiles, drained
1/4 teaspoon ground cumin
2 (15.8-ounce) cans BUSH’S® Great Northern Beans, with
liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper to taste
Shredded Colby-Monterey Jack cheese, to taste
Green salsa verde, to taste
- Heat olive oil over medium
heat in a medium saute pan. Add onions, celery, and garlic. Cook
until garlic is aromatic, approximately 5 minutes.
- Place carrots in bottom
of slow cooker. Top with chicken, onions, celery and garlic mixture.
- Add zucchini, rice, chicken
stock, chiles, cumin, and beans.
- Cook in 4-quart slow cooker
on high setting for 4 hours or until vegetables and chicken are
tender.
- Add oregano and parsley.
Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve
with desired amount of cheese and green salsa verde on top.
Makes 9 servings.
Preparation time: 20 minutes
| Cooking time: 6 to 7 hours
Nutrition information per
serving: Amount Per Serving: Calories: 257 Total Fat: 6.2g Cholesterol:
31mg Sodium: 851mg Total Carbs: 29.8g Dietary Fiber: 7.4g Protein:
19.8g
Created for BUSH'S(R) Beans
by Connie Guttersen, R.D., Ph.D., nutrition instructor at The
Culinary Institute of America, mom and author of The Sonoma Diet.
Recipe and photograph provided
courtesy of www.VegetableWithMore.com,
through ECES, Inc., Electronic Color Editorial Services.
