Bean Counter’s Delight
Well here’s a recipe any bean counter could appreciate. White bean chicken chili will set you back a dollar per person and fill you up with warm wintry goodness. This dish also packs a protein punch to the tune of 50 plus grams. Since the whole dish uses 1 tablespoon of olive oil, the total fat per serving adds up to a slim 5 grams per serving! The taste is just what I crave; so savory, a little smokey and a good amount of heat. The best part is it is so quick and easy to make. Here’s what you’ll need:
- One large onion diced
- 2 roasted then peeled poblano peppers also diced
- leftover roasted chicken (using white meat only, about 3 cups in cubes)
- 2 cans of great northern beans
- 1 small can green chilies
- 2 teaspoons cumin
- 2 bay leaves
- 1/2 teaspoon garlic powder, or one clove finely chopped
- Salt and pepper to taste
First, place the poblano peppers straight over the flame on a gas stove (under the broiler in electric)until it is black and blistered all over. Place the blackened peppers in a paper bag a few minutes while you saute the diced onions in a large skillet. When the onions take on a bit of color lower the heat while you rinse off the black skin from the peppers under cold water. The charred skin should slip right off. Dice up the peppers nicely and continue cooking them with the onions back on high heat for about 2 more minutes. Pour one of the cans of beans in before the onions get too brown and mash them as well as you can with a potato masher. Add the other can, the green chilis and the chicken and stir. Stir in the spices and let it all simmer for about 15 minutes. This will be enough for four. That is it! You won’t believe the flavor these simple ingredients make together.
This is a great meal to make when you have one of those late evenings at work. You can pull it all together in less than 30 minutes. Open up a pack of crackers or sop up the chili with some good bread to really savor every bite of this satisfying meal.