Green Chile, Chicken and Bean Chili

Gluten Free
Dairy Free
Health score
31%
Green Chile, Chicken and Bean Chili
55 min.
5
464kcal

Suggestions


Warm up your kitchen and your taste buds with this delightful Green Chile, Chicken and Bean Chili! Perfect for any meal of the day, this hearty dish is not only gluten-free and dairy-free, but it also packs a punch of flavor that will leave everyone asking for seconds. With tender pieces of boneless skinless chicken thighs simmered in a rich blend of spices, this chili is a comforting choice for lunch or dinner.

The combination of great northern beans and zesty Old El Chopped Green Chiles creates a satisfying texture and a burst of flavor in every bite. Plus, the addition of fresh cilantro adds a refreshing touch that elevates the dish to new heights. In just 55 minutes, you can whip up a pot of this delicious chili that serves five, making it an ideal option for family gatherings or meal prep for the week ahead.

With a caloric breakdown that includes a healthy dose of protein, this chili not only satisfies your hunger but also fuels your body. Whether you're cozying up on a chilly evening or hosting a casual get-together, this Green Chile, Chicken and Bean Chili is sure to impress. So grab your Dutch oven and get ready to enjoy a bowl of warmth and comfort!

Ingredients

  • tablespoon vegetable oil 
  • cup onion coarsely chopped
  • teaspoons garlic finely chopped
  • tablespoon ground cumin 
  • teaspoon salt 
  • 0.1 teaspoon ground pepper red (cayenne)
  • lb chicken thighs boneless skinless cut into 1/2-inch pieces
  • 30 oz great northern beans rinsed drained canned
  • oz chilis green undrained chopped canned
  • cups chicken broth (from 32-oz carton)
  • serving cilantro leaves fresh chopped

Equipment

  • dutch oven

Directions

  1. In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat.
  2. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  3. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  4. Stir in beans, chiles and broth.
  5. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center.
  6. Sprinkle with cilantro.

Nutrition Facts

Calories464kcal
Protein42.25%
Fat22.19%
Carbs35.56%

Properties

Glycemic Index
25.2
Glycemic Load
0.8
Inflammation Score
-7
Nutrition Score
28.697826105615%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.6mg
Kaempferol
0.21mg
Myricetin
0.03mg
Quercetin
6.53mg

Nutrients percent of daily need

Calories:463.52kcal
23.18%
Fat:11.41g
17.56%
Saturated Fat:2.54g
15.88%
Carbohydrates:41.16g
13.72%
Net Carbohydrates:31.73g
11.54%
Sugar:1.81g
2.01%
Cholesterol:174.25mg
58.08%
Sodium:1075.68mg
46.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.89g
97.79%
Selenium:48.82µg
69.74%
Phosphorus:594.13mg
59.41%
Vitamin B3:11.37mg
56.85%
Vitamin B6:1.07mg
53.73%
Manganese:0.87mg
43.49%
Folate:163.58µg
40.9%
Fiber:9.43g
37.72%
Magnesium:138.31mg
34.58%
Potassium:1158.3mg
33.09%
Vitamin B1:0.45mg
30.22%
Iron:5.38mg
29.9%
Vitamin B2:0.5mg
29.4%
Vitamin B5:2.72mg
27.24%
Zinc:4.08mg
27.19%
Copper:0.41mg
20.75%
Vitamin B12:1.18µg
19.67%
Vitamin C:12.85mg
15.57%
Calcium:139.48mg
13.95%
Vitamin K:10.58µg
10.08%
Vitamin E:0.65mg
4.33%
Vitamin A:112.14IU
2.24%