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"Here's a spicy white chili with the added flavor dimension of classic basil and parmesan cheese." — Melt Organic Buttery Spread
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Pesto*:
2 tablespoons chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
To Make Chili:
2 teaspoons Melt® Organic Buttery Spread
3/4 cup chopped onion
1 pound chicken breast, cut into bite-sized pieces
1 1/2 cups chopped carrot
3/4 cup chopped red bell pepper
3/4 cup chopped celery
1/4 cup canned green chilies
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
Dash of salt
Dash of black pepper
1 (16 ounce) can cannellini beans or other white beans, drained and rinsed
1 (14 ounce) can chicken broth
Pretty good. Needed to cook longer. Veggies were still a bit too hard for a chili texture
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chili with Pesto
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 293 Calories from Fat: 123
This zesty white-bean chili packs some heat!
Tender chicken served with penne pasta in a creamy spinach and pesto sauce.
A flavorful chili that’s a little lighter and less fatty.
