Anna Maria Locke

Chicken and White Bean Chili


One of my favorite fall and winter comfort foods is CHILI! There are so many fun and delicious variations you can concoct, and it's such a filling and healthy complete meal in a bowl. Make a big batch every week and you're set for lunch and weeknight dinners. Happiness is having a big batch of leftover chili marinating in the fridge.

This week's version is a little bit non-traditional but crazy delicious! It cooks up in one pot (hello easy clean up), or you can dump everything in the crockpot and let it cook on low all day.

Chicken and White Bean Chili
Makes approx 6 servings


-1 T olive oil
-1 package chicken breasts
-1 yellow onion, chopped
-2 bell peppers, chopped
-4 garlic cloves, minced
-1 14 oz can diced tomatoes with green chiles (Rotel)
-1 28 oz can diced tomatoes
-2 cans white beans
-4 c low sodium chicken or veggie broth
-1 tsp curry powder
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 tsp Mrs Dash Chipotle seasoning (or a few sprinkles of red pepper flakes)
-salt and pepper to taste
-1 heaping T corn starch

In a large Dutch oven or pot, heat the olive oil and cook the chicken until almost done, seasoning with salt, pepper, and Mrs. Dash. Add the onion, bell peppers, garlic cloves, and sautee 3-4 minutes, until veggies start to soften. Add the diced tomatoes, beans, broth, and seasonings and simmer until heated through (the longer the better!). Dissolve corn starch in 1/4 c cold water, then slowly whisk into the chili. Stir and simmer until the chili thickens slightly.

Serve with cilantro, lime, and your favorite toppings! Bacon, cheese, and a dollop of plain Greek yogurt or sour cream would also be delicious.

[21 Day Fix: 1 cup serving = 1 yellow, 1/2 red, 1 green]