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This is another recipe I like to throw in my InstantPot instead of cooking on the stove top.
Chicken and White Bean Chili
Total time: 1 Hr Prep Time: 15 min Cooking Time: 45 min
6 servings: 1 1/2 cups each
Ingredients: 1 T olive oil 2 medium onions, chopped 1 medium red bell pepper, chopped 2 1/2 cups raw chicken breast, boneless, skinless, cut into cubes 4 cloves garlic, chopped 4 cups low-sodium organic chicken broth 2 cans (15 oz each) cannelini beans, drained and rinsed 1 1/2 t. ground cumin 1 t chili powder 1/2 t sea salt (or Himalayan salt) 1/2 t ground black pepper 1 (4-oz.) can roasted green chilies Coarsely chopped cilantro (for garnish, optional)
1. Heat oil in large saucepan over medium-high heat. 2. Add onions and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 3. Add chicken; cook, stirring frequently, for 4 to 6 minutes, or until no longer pink. 4. Add garlic; cook, stirring frequently, for 1 minute. 5. Add broth, beans, cumin, chili powder, salt, pepper and chilies. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 20 to 25 minutes. 6. Divide chili into six serving bowls; garnish with cilantro if desired.
Calories: 252 Total Fat: 5g Carbohydrates: 30g Protein: 23g 1 serving = 1/2G, 1/2R, 1 1/2Y and 1/2t