Servings: 6 servings
Calories: 298.6kcal
Equipment
- Cutting board
- Chef knife
- dutch oven or 4 qt pot
- measuring spoons and cups
Ingredients
- 32 oz unsalted chicken broth, Swanson
- 16 oz shredded chicken, rotisserie (see note)
- 2 15½ oz cans of great northern beans or your favorite white beans, Trader Joe's (see note)
- 1 4 oz can of green chilies, Old El Paso
- ¾ large onion
- 1 medium bell pepper, red
- 2 large stalks of celery
- 3 tsp chili powder
- 2 tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- ½ c dehydrated potato flakes (see note below)
- 2 tsp olive oil
Instructions
- Break down and remove all the meat from a rotisserie chicken. Shred the meat. You will need 16 oz of the shredded chicken. Refrigerate or freeze the rest for later use.
- Chop the onion, bell pepper and celery.
- Sauté the chopped veggies in olive oil in the pot until they are tender. Add the chili powder and ground cumin to the pot. Sauté for an additional 30-60 sec until the spices are aromatic and then immediately add the broth to the pot.
- Add the can of green chilies to the pot. Stir to distribute the green chilies through the broth. Add the black pepper and salt to taste. Start with ½ tsp salt.
- Open and drain the beans but do NOT rinse them. Add the beans and the chicken to the broth and stir. Bring to a boil and then lower and simmer the chili for 5-10 min.
- Taste the chili. Add more salt if you think it is needed - add a ¼ tsp at a time. Once you are satisfied with the salt, add the dehydrated potato flakes to the chili and stir to evenly incorporate them. The potato flakes will thicken the chili and give it a creamy texture. Simmer for an additional 5 min.
- Remove the chili from the heat. Spoon up a bowl of chili and serve as is or top with your favorite toppings. Refrigerate or freeze the leftovers.
Notes
You can cook chicken breasts from scratch and shred them and use in place of rotisserie chicken to substantially lower the sodium.
To save points, you can thicken the chili with puréed white beans instead of the dehydrated potato flakes. Put half of a can of the white beans in a food processor and purée until smooth and add to the chili. I have done this in the past but thought it gave the chili a gritty textured. I prefer the potato flakes but do what works best for you.
Trader Joe's organic great northern beans have the lowest sodium content of all the canned beans. You can further reduce the sodium in this recipe by cooking dried white beans and adding no salt.
Nutrition
Serving: 1serving | Calories: 298.6kcal | Carbohydrates: 29.6g | Protein: 30.9g | Fat: 5.1g | Saturated Fat: 1.2g | Sodium: 526mg | Fiber: 7.3g | Sugar: 3.3g
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