Good morning, everyone! I hope your Tuesday is off to a great start!
I apologize again for my lack of posts. Over the last few weeks, I’ve been dealing with really nasty bouts of acid reflux…again. If you’ve ever had heartburn, you might know that it can be all-consuming, so blogging wasn’t really the first thing on my mind. Of course, my site isn’t only about food, but I felt like if I were to post, all I’d be doing is complaining, and that’s not fun for you (just ask my parents).
I’ll explain a bit more in tomorrow’s WIAW post, but for today, I wanted to introduce a new recipe! It’s my first recipe post of 2014 (not that great of an accomplishment, as I’ve only posted twice this year… 😉 ), but I’ve already made it multiple times. It’s definitely a keeper!
It’s free from some of the most common allergies, a breeze to make, and very healthy to boot!
White Chicken Chili (egg, nut, dairy, gluten, and soy free)
makes about 8 cups
adapted from this recipe
– olive oil
– 1 onion, finely chopped
– 2 garlic cloves, finely minced
– salt and pepper to taste
– 4 cups reduced-sodium chicken stock (I like homemade best, but store-bought is good, too!)
– 4 oz. can mild, diced green chili peppers, drained (go spicier, if you prefer)
– 2 boneless, skinless chicken breasts, cooked and finely chopped
– 2 (14 oz.) cans cannellini beans, drained and rinsed (organic is best)
– 3 cups fresh spinach, chopped
– 2/3 cup frozen corn kernels
- In a large saucepan, pour in a few tablespoons of olive oil, and turn heat to medium.
- Add the onions and garlic and allow to cook for about 7 minutes, or until onions are soft. Season with salt and pepper, to taste.
- Pour in the chicken stock and add the chili peppers and chicken. Bring to a boil, then reduce heat back to medium.
- Add the cannellini beans and stir. To make a thicker chili, mash some of the beans against the side of the pot. Doing this creates a nice texture, but is an optional step.
- Toss in the spinach and corn kernels.
- Allow to simmer for about 10 minutes, or until all the ingredients are heated through, the spinach is wilted, and the chili has thickened nicely.
- Serve hot and enjoy!
Nutrition facts (for a 1 cup serving): 188 calories, 1g fat, 416mg sodium, 27g carbs, 8.6g fiber, 17g protein.
*Note: This chili could easily be made vegetarian – just swap the chicken stock for veggie, and leave out the chicken! It would still be loaded with protein!
If you’re in a part of the country that’s still in the clutches of winter, this chili is sure to warm you right up. It’s perfect with a side of crusty bread or tortilla chips, but is just as good on its own. 🙂
Have a great day!
P.S. I changed my header again. Thoughts on this one? I think it fits well. 🙂