I ended up with a delicious chicken leek and white bean chili that was filling yet light enough for Summer. This recipe serves eight and is about 175 calories per serving. It’s great for low carbers too because it has about 21 grams of carbs per serving. The best part is that it’s super easy to make!
Here’s what I used:
1lb organic boneless, skinless chicken breasts
3 large leeks sliced lengthwise and chopped (white and light green part only)
2lbs Roma tomatoes diced
1 large Pasilla pepper (or other pepper with more heat, if you prefer)
1 cup diced carrots
1 can Cannellini Beans, rinsed and drained (or whatever kind of beans you like)
2 tablespoons extra virgin olive oil
1 container of organic, low sodium chicken broth (4 cups)
2 tablespoons garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
3/4 teaspoon chili powder
1 teaspoon freshly ground black pepper
Add the olive oil to a soup pot. Once the oil is hot, add the chicken and start browning immediately. Add a sprinkle of the salt. Once the chicken turns mostly opaque, add the minced garlic, stir and let cook for about a minute. Add the chopped leeks and diced carrots and another sprinkle of salt. Stir together and let cook for about 3 minutes or until the leeks soften. Add the diced tomatoes, mix together and cook for about a minute, then add the beans, another sprinkle of salt and let cook for about a minute more. Next, add in the container of chicken broth and remaining spices. Mix together, bring to a boil then let simmer for about 30 – 40 minutes.
Serve with a side of crusty whole grain bread. You can also garnish with some diced avocado and shredded cheese. If you like a lot of heat in your chili, but don’t want to make the chili too hot for others, just sprinkle in some cayenne pepper in your portion. Hope you enjoy this yummy chicken leek and white bean chili as much as my family did!