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White Bean Chicken Chili

Prep: 20 minutes • Cook: 38 minutes • Serves: 10


1 pound Schnucks Natural boneless, skinless chicken breasts, cut into 1/2-inch pieces
8 slices turkey bacon, each cut crosswise into 1/4-inch pieces
2 medium green and/or red bell peppers, diced (about 2 cups)
1 medium onion, diced (about 1 cup)
2 tablespoons Schnucks all-purpose flour
1-1/2 tablespoons chili powder
1-1/2 tablespoons crushed oregano
2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon ground black pepper
3 cans (15 ounces each) Schnucks great Northern beans, rinsed and drained
1 can (28 ounces) Schnucks diced tomatoes
1-3/4 cups reduced-sodium chicken broth
Schnucks light sour cream and cilantro for garnish (optional)

1. In large saucepot, cook chicken and bacon over medium-high heat 4 to 5 minutes or until chicken begins to brown, stirring frequently. Add bell peppers and onion and cook 3 to 4 minutes, stirring frequently. Stir in flour, chili powder, oregano, garlic powder, cumin, salt and pepper and cook 1 minute.

2. Stir in beans, tomatoes with their juice and broth and heat to boiling over high heat. Reduce heat to medium-low. Cover and cook 20 minutes to blend flavors, stirring occasionally. Makes about 10 cups.

3. Ladle chili into deep soup bowls. Garnish with sour cream and cilantro, if desired.


Each serving: about 274 calories, 3 g total fat (1 g saturated),
41 mg cholesterol, 528 mg sodium, 36 g carbohydrate,
8 g fiber, 26 g protein