Chicken and White Bean Chili
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat the olive oil in a large pot over medium heat. Add the ground chicken and begin to brown lightly. Continue to cook the chicken until it no longer looks pink, about 8 minutes.
Add the onion, green pepper, yellow pepper and garlic, cook for 8 minutes until softened; stirring occasionally. Season with salt and pepper.
Add the adobo sauce, chili powder, oregano, cumin, cinnamon, and cayenne pepper and stir for 1 minute.
To the pot stir in all the kidney beans, corn, tomatoes and the water. Season with a little salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer. Cover and continue to simmer for 30 minutes until the flavors have melded.
Serve chili in bowls with a selection of optional garnishes.
Adobo sauce is found in canned chipotle chiles in adobo and can be found in most supermarkets and grocery stores.
|Per 550 g serving||Amount|
|Saturated Fat||1 g|
|Per 550 g serving||% Daily Value|