Chili can be quite delicious, but it can also be rather heavy. If you’re searching for a chili recipe that’s a little healthier, then consider trying our healthy chicken chili recipe. It makes four servings, making it a light and flavorful treat. Featuring plenty of tasty vegetables like kidney beans and bell peppers, this recipe calls for rotisserie chicken, so you know that the dish will definitely be satisfying. We’re confident that you and your family will love our healthy chicken chili. Please share the recipe with your inner circle on Facebook, Pinterest, or Twitter.
Though it takes a little bit of time to make our healthy chicken chili, most of the work involved goes into the preparation process—the actual cooking is relatively straightforward. If you’d like to make the recipe, then you’ll need the following ingredients: one rotisserie chicken, a small green bell pepper, an onion, garlic, cumin seeds, peanut oil, King Arthur Unbleached All-Purpose Flour, canned chicken broth, pinto or kidney beans, salt and ground black pepper, one ounce of Cabot Lite50 Jalapeño Cheddar, cilantro, and a lime. When preparing the dish, remember that you’re going to need either a mortar and pestle or a coffee grinder to crush all of the cumin seeds.
Honestly, who doesn’t love cheddar cheese? If you’re in the mood for an extra cheesy dish that’s still relatively light, then you should check out our Light Mac and Cheese. Here at Cabot, we’re particularly proud of our award-winning cheeses. We’re a cooperative of over 800 farm families, and we work hard every day to ensure that all of our dairy products are made using only the finest ingredients. We hope you love our healthy chicken chili, but we want to make sure that it is up to our high standards. After trying the dish, please rate and review it. We can’t wait to check out your feedback.
1 cooked rotisserie chicken
1 small green bell pepper, halved and seeded
1 medium onion
2 cloves garlic
1 teaspoon whole cumin seeds
1 tablespoon peanut oil
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 (14.5-ounce) can chicken broth
1 (15-ounce) can pinto or kidney beans, drained
Salt and ground black pepper to taste
1 ounce Cabot Lite50 Jalapeño Cheddar, grated (about ¼ cup)
1 cup chopped fresh cilantro
1 lime, quartered (optional)
REMOVE skin from chicken and discard; cut chicken into bite-size chunks; set aside. With food processor or by hand, finely chop together bell pepper, onion and garlic. With mortar and pestle or coffee grinder, crush cumin seeds.
HEAT deep skillet or large saucepan over medium heat; add cumin seeds and stir until lightly toasted and fragrant. Add oil; when sizzling, add pepper-onion mixture. Cook, stirring, until lightly colored, about 5 minutes. Add flour and stir until well blended.
STIR in chicken broth, beans and reserved chicken. Season with salt and pepper. Cover pan and adjust heat to maintain gentle simmer; cook, stirring occasionally, for 20 minutes.
Stir in cheese and simmer, uncovered, for 15 minutes longer, stirring occasionally.
REMOVE from heat and stir in cilantro. Season with additional salt and pepper if needed and add additional cheese if desired. Serve with lime quarters for squeezing over top if desired.
You could omit the cumin seeds, use groung cumin, add everything to a slow cooker and a couple of hours later, lift the lid and spoon or ladle out your dinner!