When the weather turns chilly, there’s nothing quite like a warm, hearty bowl of chili to fill you up and keep you cozy. But if you’re looking to switch things up from the classic beef chili, a White Bean and Chicken Chili is a great alternative that’s equally satisfying and full of flavor. This recipe combines tender chicken, creamy white beans, and a variety of spices, making it the perfect dish to enjoy on a cold winter day or for a family dinner.
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 lbs chicken, cut into small pieces
2 teaspoons salt
2 tablespoons dried oregano
1 teaspoon chili powder
3 tablespoons flour
2 (15 ounce cans) cannellini beans, rinsed and drained
1 lb baby spinach
4 cups chicken stock
1.5 cups frozen corn
Black pepper
2 tablespoons ground cumin
In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
In a separate mixing bowl mix sugar, zucchini, oil, egg, lemon juice, and lemon peel. Stir to combine.
Add dry ingredients to zucchini mixture, stir until combined.
Spoon batter into greased bread pan.
Bake at 350° for 50 - 55 minutes or until golden brown.
Cool in pan for 15 minutes, then remove from pan and cool completely.
Once cool, sprinkle with powdered sugar.
Servings: 6
Serving Size: 1
Calories: 240kcal, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 31mg, Sodium: 217mg, Carbohydrates: 33g, Fiber: 1g, Sugar: 9g, Protein: 4.5g
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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