Ben and I have a habit of picking up dinner at Chipotle when we're feeling lazy, but it probably takes just as much time to throw together a healthy homemade meal as it does to get in the car, drive, order, come home, etc. Weeknight recipes like this require little more effort than opening cans and dumping ingredients together, but the end result tastes amazing, almost restaurant quality :)
I love making a big pot of chili or soup to last through the week. This chili is different than any other kind I've ever tried. It's kind of a cross between white chili and traditional chili, and it has an addicting smoky flavor that's balanced by the creaminess of the Greek yogurt. It's like the sassy and spicy cousin to my regular chicken and white bean chili. Healthy comfort food at its finest!
Chicken and White Bean Chipotle Chili
Inspired by Better Homes and Gardens
- 2 large chicken breasts, diced
- 1 red onion, chopped
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 2 T chipotles in adobo sauce*
- 2 cups (or 1 can) cooked white beans
- 2 cups (1 can) broth
- 1 T chili powder
- salt and pepper
- plain Greek yogurt
*I freeze the leftovers flattened in a plastic bag and then break off bits to use in future recipes! I do the same with tomato paste--a tip I learned from Iowa Girl Eats.
Season the chicken with salt and pepper and cook in a large pot coated in cooking spray until browned. Add the onion, saute for 1-2 minutes, then add crushed tomatoes, diced tomatoes, chipotles, beans, broth and chili powder. Simmer for 10-30 minutes, top with Greek yogurt and cilantro, and enjoy!
[21 Day Fix: 1 green, 1 red, 1/2 yellow]