Chicken Chili with Pesto

Name: Chicken Chili with Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 0 teaspoons black pepper; 59 milliliters canned chopped green chiles; 454 grams cannellini beans or other white beans, rinsed and drained; 355 milliliters finely chopped carrot; 177 milliliters thinly sliced celery; 411 grams fat-free, less-sodium chicken broth; 1 teaspoons ground cumin; 177 milliliters finely chopped onion; 1 teaspoons dried oregano; 3 Tbsps Classic Pesto; 177 milliliters finely chopped red bell pepper; 0 teaspoons salt; 340 grams skinless, boneless chicken breast, cut into bite-sized pieces; 2 teaspoons vegetable oil

Chicken Chili with Pesto

The recipe Chicken Chili with Pesto could satisfy your American craving in around 45 minutes. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 291 calories, 27g of protein, and 9g of fat per serving. A mixture of classic pesto, vegetable oil, cannellini beans beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It will be a hit at your The Super Bowl event.

Instructions

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and chicken; saut 5 minutes.

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Whole Chicken

Onion

Add carrot, bell pepper, and celery; saut 4 minutes.

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Bell Pepper

Carrot

Celery

Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

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Chili Pepper

Broth

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

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Pesto

Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator.

Ingredients you will need

Chili Pepper

Pesto

Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

Ingredients you will need

Chili Pepper

Pesto

Equipment you will use

Frying Pan

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 59milliliters

canned chopped green chiles 454grams

cannellini beans or other white beans, rinsed and drained 355milliliters

finely chopped carrot 177milliliters

thinly sliced celery 411grams

fat-free, less-sodium chicken broth 1teaspoons

ground cumin 177milliliters

finely chopped onion 1teaspoons

dried oregano 3Tbsps

Classic Pesto 177milliliters

finely chopped red bell pepper 0teaspoons

salt 340grams

skinless, boneless chicken breast, cut into bite-sized pieces 2teaspoons

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Marques de Caceres Cava. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.