Brain Healthy White Bean Chicken Chili
This recipe comes to us compliments of the nutrition department at Tufts University. We enjoy it plain or served over quinoa.
- 2 (15 or 19 oz) cans cannellini beans drained and rinsed
- 1 Tbsp baking soda
- 1 1/4 lbs boneless skinless chicken thighs trimmed and cut into 1 inch chunks
- 3 tsp extra vigin olive oil divided
- 1 large onion chopped (1 1/2 cups)
- 1 red bell pepper seeded and diced (1 cup)
- 1 (4 1/2 oz) can green chilies chopped
- 3 cloves garlic minced
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 1/2 cups chicken broth
- 1/3 cup fresh cilantro chopped
- 8 lime wedges
- 1/2 cup scallions chopped
- 1 cup pepper jack cheese grated
- Drain and rinse beans. Place beans in bowl with 1 tbsp baking soda and cover completely with cold water. Allow beans to soak for at least one hour, this will reduce the side effects of beans flatulence.
- Place 1 1/2 cups of the beans in a medium bowl and mash with a fork; set mashed and whole beans aside.
- Heat 2 tsp olive oil in a dutch oven or stew pot over medium-high heat.
- Add chicken and cook until lightly browned, turning from time to time, 3 to 4 minutes. Transfer to a plate.
- Add the remaining 1 tsp olive oil to the pot, then cook onion and red peppers, stirring often, until softened, about 3 minutes.
- Add green chilies, garlic, chili powder, cumin, and oregano; cook, stirring, until fragrant, about 1 minute. Add broth and bring to a simmer.
- Add the reserved mashed and whole beans and the chicken (with any accumulated juices.) Reduce heat to low, cover, and simmer until chicken is cooked through and flavors have developed, about 20 minutes.
- Stir in cilantro. Garnish each serving with a lime wedge, a sprinkling of cheese, and scallions, if desired.