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Tomatillo Bean and Chicken Chili
Courtesy of CanolaInfo
Prep Time: 10 Min.
Cook Time: 37 Min.
What you need:
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+ 2 Tbsp. canola oil (30 mL)
+ 1 large onion, diced
+ 2 cloves garlic, minced
+ 3 chicken breasts, cubed into bite size pieces
+ 8 tomatillos, husked and finely chopped
+ 1 jalapeno pepper, seeded and finely diced
+ 1 Tbsp. lime juice (15 mL)
+ 1 tsp. ground coriander (5 mL)
+ 1 tsp. ground cumin (5 mL)
+ 1 Tbsp. chili powder (15 mL)
+ 1/2 tsp. salt (2 mL)
+ 1/4 tsp. pepper (1 mL)
+ 2 c. chicken broth (500 mL)
+ 2 cans (19 oz./540 mL) cannellini beans
+ 2 Tbsp. freshly chopped cilantro (30 mL)
What to do:
1. Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1-2 min. Add chicken and continue to cook until chicken is lightly browned, about 4-5 min.
2. Combine tomatillos, jalapeno, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25-30 min., until mixture has thickened.
3. Garnish with cilantro and serve.
Yield: 8 servings. Serving size: 1 c. (250 mL).
* Recipe courtesy of CanolaInfo.
Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg;