Fast and Easy White Chicken Chili

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40 min Prep time: 10min Cook time: 30min

Moxy Thoughts

March 3, 2019 in ,,,

Where we live here in California, March is marked by rain instead of snow.  We definitely need as much water as possible out here, but I have to admit I’m ready for the sun to shine.  That’s why we’re still making chili instead of transitioning over to a spring vegetable salad. Today, my neighbor and I are just letting the kids play in the neighborhood.  We’re going to enjoy a nice glass of wine and let this warming white chicken chili simmer until we’re ready to eat. That’s the easy part of this recipe, chop it all up, toss it into the pot and enjoy the rest of your day.

This recipe is so flexible because you can make it up with whatever food that you already have in your refrigerator and pantry.  It’s also great for using the leftover chicken, sausage or a pre-cooked rotisserie chicken.  The secret ingredients are our Moxy Kitchen Mediterranean Seasoning Mix and jalapeños.  You can make a double batch of this and freeze some for the next rainy day, or just pack it up for a healthy and delicious lunch.  I like using a mix of cannelloni beans, white beans and pinto, but you could substitute any beans that you and your family enjoy.  Lastly, if you have a fresh herb box, toss in your cilantro and rosemary from the garden to give it a fresh hit.

Give this chili a try and let us know what you did to personalize it.

Do Good, Eat Great and Put Some Moxy on your Plate

Ingredients

  • 1 tbsp. grapeseed oil
  • 1 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3 celery stalks, chopped
  • 1 jalapeño, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 can each, white beans, pinto beans and cannelloni beans
  • 1 tbsp. chopped fresh cilantro
  • 3 tbsp. Moxy Kitchen Mediterranean Seasoning Mix
  • 4 cups low sodium chicken broth
  • 3 cups chopped, cooked chicken
  • 2 tsp crushed red pepper (optional)
  • 1 cup shredded Mexican cheese blend (optional)
  • 1 cup low fat sour cream (optional)

Directions

  • Warm olive oil in large dutch pot
  • Cook onion and garlic until they begin to caramelize
  • Toss in celery and both peppers along with the Moxy Kitchen Mediterranean Seasoning Mix
  • Stir and cook, approximately 5 minutes
  • Add in all 3 cans of beans and stir
  • Cook approximately 5 minutes and add cilantro
  • Add crushed red pepper for heat if desired
  • Add chicken and broth, cover and cook on medium heat approximately 20 minutes
  • Serve with low fat sour cream and shredded cheese

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)