This chili is hearty without weighing you down! Cannellini beans add fiber and protein, with the benefit of helping to control blood sugar levels.
3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil, divided
1 medium onion, chopped
1 large can chopped green chilis, seeded and chopped
1 cup chopped celery & carrots
1/4 cup lime juice
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken stock or bone broth
1-1/2 cups shredded cheddar cheese
Toss chicken with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned.
In same skillet, heat remaining oil over medium heat; saute onion, celery and carrots until tender.
Add bone broth, beans (rinsed and drained), chopped chilis (or sub a tsp of hot sauce), garlic, oregano, lime juice, and cumin; bring to boiling and lower temp and cover and simmer for 30 min minimum.
Stir before serving. Sprinkle with cheese; add toppings if desired.
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