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Gluten-Free Chili Blanco
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Prep Time:
55 minutes
Total Time:
55 minutes
Whip up a hearty chicken and two bean chili using pantry staples for a delicious dinner option.
Ingredients:
  • 2 medium onions, coarsely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 3 teaspoons ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 2 cans (4.5 oz each) chopped green chiles
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup gluten-free shredded reduced-fat Monterey Jack cheese (3 oz)
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Heat oil in a large Dutch oven over medium-high heat. Sauté onions and garlic for 4 to 5 minutes, stirring frequently, until onions are softened.
  • Add the cumin, salt, and red pepper to the chicken mixture. Cook for 6 to 7 minutes, stirring occasionally, until the chicken is lightly browned.
  • Combine beans, chiles, and broth in the pot. Bring to a boil, then simmer on medium-low for 20-25 minutes, stirring occasionally until the chicken is cooked through. Mix in the cheese until melted, then add the cilantro.

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