Black & White Bean Chili
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 8 servings (2 quarts)
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. —Katti Scott, Manteo, North Carolina
Ingredients
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3 teaspoons olive oil, divided
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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3 medium carrots, chopped
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3 celery ribs, sliced
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1 small onion, finely chopped
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4 teaspoons garlic powder
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4 teaspoons onion powder
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4 teaspoons paprika
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2 teaspoons ground cumin
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1/2 cup Marsala wine or reduced-sodium chicken broth
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1 can (15-1/2 ounces) great northern beans, undrained
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1 can (15 ounces) black beans, undrained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 teaspoon salt
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1 teaspoon pepper
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Hot cooked rice
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Sour cream and shredded cheddar cheese, optional
Directions
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1.
In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes.
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2.
Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours.
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3.
Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts
1 cup: 252 calories, 4g fat (1g saturated fat), 47mg cholesterol, 850mg sodium, 28g carbohydrate (5g sugars, 8g fiber), 24g protein.
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