Healthy White Chicken Chili Recipe

Filled with mushrooms, beans and ground chicken this healthy white chicken chili recipe has lots of flavor thanks to the cumin and cinnamon. While the chopping can take a bit of time, this recipe serves 12-14 people so you will have plenty to enjoy and freeze for later!

White Chicken Chili Recipe

Since I’m traveling for work this week, Bo and I wanted to make a large batch of chili today for he and my mom to enjoy this week. Since she is using her precious days off to come help out while I travel, the least we can do is have a healthy, delicious dinner. Since I posted pictures of this dish on Instagram, I’ve received multiple requests for the recipe. It is one of our favorite chili recipes and we’ve already made it twice this fall. I know that chili can be a fairly polarizing topic, particularly in places like Texas – should it have beans, what is the right cut of beef, should the beef be ground or in chunks, what are the types of chilies to use, how spicy should it be – this list could obviously go on forever and if any of you chili fundamentalists out there are reading, this might not be the recipe for you.

All that said, this is a recipe that uses no tomatoes, no cream, gives you a blast of flavor from the cumin and gets its thickness from the beans and just a bit of sauce thickener. It is garnished with scallions, a little sour cream and fresh cilantro which rounds out the freshness and really makes it sing. I hope you enjoy it as much as we do!

White Chicken Chili Ingredients

Ingredients (Makes 12 – 14 servings)

  • 3 tablespoons of vegetable oil
  • 1 pound (500 grams) dried white beans (navy beans)
  • 4 pounds (2 kg) of ground chicken
  • 6 – 8 cloves of garlic
  • Two medium size jalapeño peppers or to taste – also, if you want to add some additional complexity add other green peppers like Poblanos and Serrano
  • 2 large white onions finely diced
  • 1 pound (500 grams) white mushrooms sliced
  • 4 tablespoons of cumin or to taste
  • 1 tablespoon of oregano
  • 2 teaspoon of coriander
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • A pinch of cinnamon
  • 2 to 3 cups of chicken stock
  • Salt and freshly ground black pepper
  • A touch of sauce thickening agent (arrow root, corn starch, Xanthan gum, etc.)
  • Any combination of sour cream, grated cheese, chopped scallions, white onions and/or fresh cilantro to garnish

1) Begin by placing the beans in a pot with enough water to cover them by at least 2 inches

2) Place the pot on high heat and bring to a boil, once the water is boiling, turn the heat on low and leave, uncovered for 2 – 3 hours

3) Meanwhile, place a large sauté pan on high heat, add about 1 tbsp. of oil and start cooking the chicken in batches. It is very important to season the chicken as you cook it. For all 4 pounds, use plenty of salt, fresh pepper, about half the cumin and coriander, and all the garlic and onion powder. The chicken should taste very well seasoned – if it doesn’t, add more salt and spices.

4) Once the beans have soaked up enough water – you’ll know because the water will be well below the level of the beans and they are firm yet edible, begin assembling the chili.

5) Place a large stock pot on the stove over medium heat, add the remainder of the oil and add the garlic and let sweat for a minute, add the peppers and let soften, add the onions and let sweat for a few minutes and then add the mushrooms (there is a school of thought here that the onions should be browned separately here but quite frankly, I don’t think it adds much flavor and it adds a ton of headache).

6) Once the mushrooms release their moisture (you’ll know as there will all of a sudden be a ton of steam coming from the pot), add the chicken, the beans, the stock, and the remainder of the spices and the oregano. Turn the heat on high, bring to a boil and then turn to low to simmer for 2 – 4 hours.

7) Taste and adjust the seasoning adding salt, pepper and cumin to your taste.

8) Serve with any combination of the garnishes.

Looking for a more traditional chili recipe? This healthy turkey chili recipe is delicious!

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Easy Baked Pasta

Caprese Baked Pasta

Living in Brooklyn, there is no shortage of Italian restaurants. In fact, in our neighborhood, there are five Italian restaurants within a few blocks of our apartment. While most of them are wonderful, each serving a different rendition of their famous sauce and pages of pasta, these days it is easier to dine at home than try to go out to dinner with a four-month-old. While most of these restaurants offer delivery, I firmly believe that there are few cuisines that lend themselves to delivery. Delicious Italian food is not one of them. The pasta gets mushy and soft from all the liquid and moisture and the garlic toast is no longer warm and crunchy. Luckily, for every Italian restaurant we have in the neighborhood, we also have Italian markets. These small, independently owned markets are packed with fresh cheeses, sauces, pasta and meats. When we are craving Italian, we will make a quick stop to pick up ingredients and whip something up at home instead of going out or ordering.

This recipe is fore those evenings where you’re craving a homemade dinner but you just don’t have the time or energy. Whether it is that the day’s demands have left you less than energized to step foot in the kitchen or that your evening routine of bathtime and bottle service for your little one allows you no time to actually prepare dinner, today’s recipe is one that even you can make and enjoy. You will see that I recommend fresh ingredients if you live somewhere that allows you to buy fresh versus packaged. But, regardless whether your ingredients are bought in a large supermarket, Amazon Fresh or in a local Italian market, your dish will be delicious.

This dish comes together in no time due in part that you don’t have to brown meat or dice vegetables. In fact, you could make the dish ahead of time if that works best for your schedule then just put it in the oven or broiler to reheat it for dinner.  The gooey bites of cheese and fresh flavors make it a crowd pleaser even though it is so simple.  In fact, I think this dish is such a winner due in part to its simplicity. It pairs perfectly with a salad and a large glass of red wine because by Thursday, isn’t that what we all want?

Easy Baked Pasta

Easy Baked Pasta

Ingredients

  • 12 ounces pasta (fresh if possible)
  • 1 1/2 cup diced, fresh mozzarella or 1 cup shredded
  • 1 cup Marinara sauce, fresh if possible
  • 1/4 cup shredded, packed basil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 425 degrees.
  2. Bring a large pot of salted water to boil over high heat.
  3. Cook pasta until al dente.
  4. While pasta is cooking, shred basil into thin ribbons and set aside.
  5. Bring marinara sauce to simmer over low heat.
  6. When pasta reaches al dente, drain pasta and transfer to cast iron pan or oven-proof casserole dish.
  7. Combine sauce, mozzarella, salt, and pepper with pasta in the pan and toss gently.
  8. Place pan in oven and cook for 10-15 minutes, or until mozzarella begins to bubble.
  9. Remove pan from oven, lightly toss in shredded basil, top with grated parmesan and let cool for a few minutes before serving.
  10. Serve warm and enjoy. 
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Caprese Frittata Recipe

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You’d never know, based on the weather, that it’s October. This weekend we wore shorts and t-shirts while running errands and hanging out in Brooklyn. I fully believe there is a time and a place for 80 degree temperatures,  but October is not it. I am yearning the New York fall that people reference in movies like You’ve Got Mail. The cool, crisp days that beckon me to sip warm coffee, wear slippers at night and throw on a sweater before leaving the house.  Our kitchen, as well as the local farmer’s market, reflected the seasonal transition as there was a bounty of fresh tomatoes, corn and the first tastes of pumpkin and butternut squash this weekend.

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When my friends at Cabot Creamery Co-operative and Nellie’s Free Range Eggs asked me to create a recipe using ingredients from these two brands, my mind immediately went to a frittata. These days, things in the kitchen need to be kept simple, especially if I’m trying to cook during the day. Frittatas allow me to enjoy a hearty egg dish with very little mess or stress! They typically only requires one bowl, can include just about any different flavor or ingredient you’re craving, and I don’t have to deal with the stress or mess that comes with quiche crusts. Inspired by our final harvest of basil and tomatoes from our backyard garden, I whipped up a healthy and delicious Caprese Frittata for Bo and I to enjoy this weekend. I love the burst of flavor smaller tomatoes, such as our cherry tomatoes, give the dish while a healthy heaping of mozzarella cheese is enjoyed in every bite. I’ve tweaked this Caprese Frittata recipe a few times over the past few weeks. It has proven its versatility as it is a perfect brunch dish whether it is served with a warm cup of coffee, fruit and bacon or a simple side salad.

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Available at Whole Foods and a number of different grocery stores in our area, I love that Nellie’s Free Range Eggs come from the first Certified Humane® farm in the country where the hens have as much, or as little, access to outside as they want. In addition, both Cabot and Nellie’s are B Corporations, meaning they meet the highest standards of verified social and environmental performance.

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Caprese Frittata

This delicious frittata recipe brings my favorite Italian flavors to life in the form of a delicious brunch dish. 

Serves: 6

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, whisk together eggs, milk, salt, pepper and garlic powder until well combined.
  3. Gently stir in shredded basil, tomatoes and cheese.
  4. Spray pie dish with non-stick spray.
  5. Bake in preheated oven for 25-30 minutes, checking frequently and removing when middle is set and edges start to lightly brown.
  6. Serve warm and enjoy with side salad, fresh fruit or other favorite side dish.                                                                                       

 

Disclosure: Thank you to Nellie’s Eggs and Cabot Cheese for sponsoring this post. As always, all thoughts and opinions are my own.

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