Healthy Chicks

There’s no doubt about it: my dad makes the best chili. It’s packed with chorizo meatballs, ground turkey, beans and a whole bunch of secret ingredients. Fun fact: he actually made it as a finalist in last year’s NFL “Taste of Tailgating” recipe contest.

And while his chili is my favorite winter comfort food, sometimes a girl wants something a little lighter. That’s where Healthy Chicks Chicken Chili comes into play!

I recreated a recipe I remember from childhood with a new twist, and also saved a ton of time by using a pre-cooked rotisserie chicken. This simple White Bean Rotisserie Chicken Chili has a ton of flavor, is a bit lighter than your traditional chili and takes less than 30 minutes to make. Enjoy!

Simple White Bean Rotisserie Chicken Chili

Makes about 6 servings

Ingredients:

• 6 c. organic chicken broth (I used Pacific Foods)
• 1 rotisserie chicken, shredded (Whole Foods has a great deal on these)
• 1 yellow onion
• 4 cloves garlic, chopped  
• 2 cans white beans
• 1 can green chiles  
• 1 jalapeño, diced 
• 1 can tomato paste 
• 1 bunch cilantro, chopped (save half for garnish) 
• 1 TB cumin
• 1/2 TB chili powder
• 1 tsp. cinnamon 
• Salt & pepper to taste 
• Sour cream & cheddar cheese for topping 

1. Sauté onion and garlic in olive oil on low heat in a large pot and cook for about 2 to 3 minutes. Add in jalapeño and chiles, and stir.
2. Add in the chicken broth, and bring to a boil. Mix in the shredded chicken, 1 can of the white beans, and seasonings, and let simmer for about 10 minutes.
3. In a food processor, blend the other can of white beans with a little water or broth. Slowly stir into the pot and add in tomato paste as well to thicken. (Note: You may also want to add a little corn starch to get to desired consistency.)
4. Serve with a cilantro garnish, topped with a dollop of sour cream and shredded cheddar.

Tip: It pairs really well with some organic yellow corn tortilla chips!