Justin (the hubby) and I are headed to Radium Hot Springs in beautiful British Columbia for the August long weekend to go camping. It was our one year anniversary on Monday the 30th of July (awwww <3) and we decided a great way to celebrate would be to go on a little camping getaway. Now, just because we are camping doesn’t mean we can’t eat well, so I decided to whip up a batch of this Chicken & White Bean Chili to bring with us and enjoy for dinner one night! What a better way to camp than sit by a campfire on a cozy evening in BC with a bowl full of steamy chili that was heated over the fire! Mmmmmm!
The chili itself does take a while to make, but the actual prep time isn’t too bad. It’s only that the chili needs to simmer and develop it’s deep rich flavors that it can be a bit time consuming, but trust me, it is SO worth it!
Health-wise, this chili is wonderful! The fact that it contains chicken rather than beef cuts down on the fat and calories, and it is also high in fiber and vitamins and minerals from the veggies and beans. Using a variety of spices (see lovely and beautiful picture above) and limited salt also helps to keep the sodium down, but definitely not the flavor! All-in-all this is a great, nourishing, delicious dish that can be enjoyed any time of year (and even the hubby didn’t mind that it was sans beef!).
So, what am I waiting for?! Here’s the recipe!
- 1 Tbsp ground cumin
- 2 Tbsp ground coriander
- 3 Tbsp chili powder
- ½ Tsp cayenne pepper
- ½ Tsp crushed chili flakes
- 2 Tsp salt, divided
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, crushed
- 750g ground chicken ( If available, organic chicken is best)
- 2 – 28oz cans of diced tomatoes
- 2 cups low sodium organic chicken broth
- 1 – 15oz can of white beans, drained and rinsed
- Heat oil in a large pot over medium heat. Add onions and red bell pepper and cook until onions are just translucent. Add garlic and stir, allow to cook for 2 more minutes or so.
- Stir in the ground chicken and spices and half of the salt. Bring heat up to medium high and break chicken into small pieces as it cooks. Cook until the chicken has turned white.
- Add the chicken stock, tomatoes, and the remaining salt and bring to a boil. Reduce heat to low and simmer. Partially cover the pot with a lid, and allow chili to simmer for 30 minutes.
- Add white beans and continue to let the chili simmer until desired thickness is achieved.
- Once done, garnish with plain Greek yogurt, cilantro, green onion, and some grated part-skim mozzarella if you prefer!
Nutritionist in the Kitch