- 2 tablespoons vegetable oil, or to taste
- 2 pounds skinless, boneless chicken breast, cut into cubes
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 jalapeno peppers, minced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 1 (8 ounce) jar salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
- 1/4 cup fresh cilantro
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
05/01/2018
recipepes.com
Chicken and White Bean Chili, recipe
PT15M
PT1H
5
455 calories
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