This is a perfect chili for game days, cool autumn afternoons or tailgating! Great for leftovers too.

White Bean and Chicken Chili

• 1 TBSP extra virgin olive oil (or I used avocado oil)
• 1 onion, chopped
• 1 pepper of any color cut and chopped
• 3-4 cloves fresh garlic, minced
• 3-4 cups organic chicken broth (reduced sodium best)
• 1 teaspoon dried oregano
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 2-3 chicken breast, chopped into bite size pieces
• 3 cans organic white beans, rinsed and drained (take 1/2 beans and mash)
• 1/4 cup chopped cilantro
• Sea salt (or Galley Salt Seasoning)
• Freshly ground black pepper

DIRECTIONS
Heat the oil in a large soup pot. Sauté the onion and garlic until tender over medium heat.. Add the chicken and sauté until cooked through. Add the broth, beans and spices. Bring to a boil, then reduce the heat and simmer for 30 minutes or so. Season with salt and pepper to taste. Garnish as desired.

Other optional garnishes:

• greek yogurt (squeeze lime and fresh cilantro in for a tasty greek yogurt topping)
• shredded cheddar cheese
• avocados cut into bite size pieces
• tomatoes
• scallions
• red onion
• cilantro
• jalapeños bigger bite (seeded & cut up)

* If you want to make this with shredded chicken, you can use a cooked rotisserie chicken and save a lot of time.

 

Do you have a favorite chili recipe? Leave it in comments, I love trying new recipes. 🙂

Cindy Nunnery
Email: cindy@cindynunnery.com 
Facebook: poweredbynutrition

Helping You Look Your Best, Feel Your Best, For Good.™ so you can live a life you love.

P.S. Do you want to know what to eat to Look Your Best, Feel Your Best, For Good.™? Email me at cindy@cindynunnery and ask for my clean eating food guide.

 

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I would love for you to share this recipe with your friends & family! <3