White Bean Chicken Breast Chili

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 2 cans (15 ounces each) white beans, rinsed and drained
• 2 cans (10 ounces each) diced tomatoes with green chilies, undrained
• 1 can (14.5 ounces) chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Sour cream, for topping (optional)

Preparation Time:

15 minutes

Cooking Time:

30-45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium heat.
3. Brown chicken breasts on both sides and remove from pot.
4. Add onion, green bell pepper, and red bell pepper to pot and cook until softened, about 5 minutes.
5. Add white beans, tomatoes, chicken broth, chili powder, cumin, salt, and black pepper to pot.
6. Shred chicken breasts and add to pot.
7. Bring to a simmer and cook until chili is heated through, about 15-20 minutes.

Nutritional Information:

• Calories: 300 per serving
• Protein: 25 grams
• Carbohydrates: 40 grams
• Fat: 10 grams
• Fiber: 10 grams

Dish Characteristics:

• Creamy and flavorful
• Mildly spicy
• Satisfying and filling
• Perfect for a cold winter day or a quick and easy weeknight meal

User Comments:

• "This chili is amazing! The combination of flavors is perfect and it's not too spicy for those who don't like heat."
• "I love that this recipe is so easy to make and it's always a crowd-pleaser."
• "The white bean chili is a great alternative to traditional chili and it's just as delicious."

Special Precautions and Tips:

• If you don't have time to brown the chicken, you can simply shred it and add it to the pot.
• Add more chili powder or cumin to taste if desired.
• Serve with sour cream, shredded cheese, or chopped cilantro for garnish.