This chicken chili is an easy, light meal.
Cost $1.40 per serving
- 1 tbs olive oil
- 1 small onion diced
- 2 carrots peeled and diced
- 2 cloves small garlic
- 4 cups navy beans or other beans
- 3 cups shredded chicken
- 3 lbs tomatoes skin and seeds removed
- 3 cups chicken broth
- 1 tsp salt (or more, depending on broth)
- 1 1/2 tsp chili powder
- 3/4 tsp cumin
- Sour cream, grated cheese, and/or crushed tortilla chips for garnish (optional)
In a large pot, saute the onion in the olive oil over medium-low heat until translucent.
Add the carrots and continue cooking until the carrots are soft. Add the garlic and cook for another 30 seconds.
Add the beans, chicken, tomatoes, chicken broth, and seasonings to the pot. Bring just to a boil, then lower the heat and simmer for 30 minutes. Taste the chili and adjust the seasonings to your taste. No two pots of chili should ever be exactly the same.
Serve warm over rice, and garnish if desired. Refrigerate or freeze the leftovers.
Calories: 224kcal | Carbohydrates: 27g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 543mg | Potassium: 819mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3278IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 3mg