Chicken and White Bean Chili One-Pot Wonder

Tara Smyth, a LIVE WELL 360 subscriber, submitted this fabulous recipe. Heavy cream makes this chili smooth and rich.  It also balances the heat from the peppers. Cooking with a crock-pot is great because you can throw all the ingredients into the pot before work and come home to a healthy meal.

Tara says: 

This recipe is a spin off from the Chicken and White Bean Chili I had at the Cheesecake Factory while on hunting trip in Idaho.  My husband, Eric,  and I just spent two hours in the Boise, Idaho Cabala’s store and drove across the street for late lunch/early dinner.  It was a perfect meal to counter the cold November weather.  A week later, when we got home, this was the first dinner I prepared.  I didn’t know the ingredients, just went by what my taste buds remembered, and the results were fantastic.

Ingredients

• 2 (15 ounce) cans white beans or navy beans (drained and rinsed with cold water)
• 1 (15 ounce) can diced tomatoes with liquid
• 2 large red bell peppers
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped or grated
• 1 medium jalapeño, seeded and chopped
• 1 tbsp sweet chili powder
• 1 tsp cumin
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1 tsp basil
• 1 tsp oregano
• garlic powder and ground pepper (to taste)
• 1 pound chicken breast (boneless, skinless)
• 1/4 cup organic heavy cream

Directions

1. Combine  beans, diced tomato, peppers, onion, garlic, and jalapeño, sweet chili powder, cumin, red pepper flakes, sea salt, basil, oregano, garlic powder, and ground pepper into a 5 ½ quart crock-pot and stir.
2. Add the chicken breast and place lid on crock pot.
3. Cook on high for 6 hours or low for 8 to 10 hours. As the chicken breast cooks, it will fall apart.  Before serving, break the remaining chicken breast into pieces with a wooden spoon.
4. Add organic heavy cream, stir and serve.

Nutritional Info

4 servings = per serving

Calories: 521

Fat: 13 g

Carbs: 60 g

Protein: 45 g

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