Рецепт Chipotle White Chicken Chili Recipe with Corn & White Beans {Gluten-Free}
Chipotle White Chicken Chili Recipe with Corn & White Beans {Gluten-Free}
This hearty and healthy chipotle white chicken chili is a guaranteed crowd pleaser. It also happens to be gluten-free.
According to my boys, I’m three-for-three. Last week it was the Roasted Tomato & Chicken Sausage Whole Wheat Pasta, the week before that it was the Roasted Chicken with Deep Onion-Garlic Gravy, and now they are begging me to make this chipotle white chicken chili recipe at least once per week.
Ever since I first made our family favorite Smoky Turkey Chili with Chipotle Peppers & Black Beans, my boys have been tried-and-true chili fans. I always make a double batch because it freezes well. Really, there is nothing more satisfying at 5pm than discovering that you have a big container of chili in the freezer, just waiting to be defrosted and gobbled up by ravenous children.
Well, maybe a Caesar Cocktail (aka Canadian Bloody Mary) would be more satisfying. But that’s not really going to help the kids, is it?
At first I was worried that this white chicken chili might turn out too soupy. To combat this chili “no-no”, I made a quick roux of cornstarch and canola oil. You could substitute all-purpose flour for the cornstarch if you are not considered about making this a gluten-free meal.
The second thing I did to thicken it was smashing a portion of the beans with the back of a fork to make a bean paste of sorts. The beans practically melted into the hot broth and added depth and low-fat richness to the chili.
If your family’s taste buds are sensitive to spicy heat, then cut the amount of chipotle peppers in half.
**Reminder: Thursday is the last day to link-up your California avocado breakfast recipes. There are lots of prizes in the mix!**
The recipe:
Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
Add the corn, green chiles, chipotle pepper and chicken broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
In a medium-sized bowl, smash 1/2 cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and the lime juice to the chili.
Simmer for additional 30 minutes, or until the chili is thick. Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.
- Other healthy one-pot meals:
- Cookin’ Canuck’s Shrimp Puttanesca Rice Bowl with Capers & Tomatoes
- Cookin’ Canuck’s One-Pot Cumin & Smoked Paprika Chicken with Potatoes
- Domestic Fits’ Paprika Shrimp & Sausage Quinoa Paella
- Food Faith Fitness’ Curried Pumpkin Stew {Gluten-Free}
- Apple of My Eye’s Lightened Up Parmesan Sausage Orecchiette
- Smoky White Chicken Chili with Corn & White Beans {Gluten-Free}
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 3 tsp canola oil, divided
- 1 yellow onion, chopped
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 2 boneless, skinless chicken breasts, chopped into 3/4-inch pieces
- 3/4 tsp salt
- 2 tbsp cornstarch
- 1 cup frozen corn kernels, defrosted
- 1 (3 oz) can diced green chiles
- 1 chipotle pepper, seeded & diced (from can)
- 4 cups low-sodium chicken broth
- 2 (14 oz.) cans white beans, drained
- Juice of 1/2 lime
- 1/4 cup minced cilantro
Instructions
Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
Add the corn, green chiles, chipotle pepper and chicken broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
In a medium-sized bowl, smash 1/2 cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and the lime juice to the chili. Simmer for additional 30 minutes, or until the chili is thick.
Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.
Notes
Calories 218.1 / Total Fat 5.9g / Saturated Fat 1.2g / Cholesterol 40.6mg / Sodium 1204mg / Total Carbohydrates 20.0g / Fiber 4.0g / Sugars 3.4g / Protein 21.9g / WW (Old Points) 4 / WW (Points+) 5
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