Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapeños. Garnish with cheese and cilantro if desired.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast , cut into bite-size pieces
- 1 medium onion , chopped
- 2 large jalapeño peppers , seeded and chopped
- 1 tablespoon all-purpose flour
- 3 cans navy beans , 15 ounce
- 1 can green enchilada sauce , 10 ounce
- 1 cup chicken broth
- 1 teaspoon dried Mexican oregano
- 1 teaspoon chili powder
- 0.5 teaspoons ground cumin
Instructions
-
1
Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
-
2
Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts
Per serving
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