Chicken Chili With Pesto Recipe

Name: Chicken Chili With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 3/4 cup finely chopped onion; 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces; 1 1/2 cups finely chopped carrot; 3/4 cup finely chopped red bell pepper; 3/4 cup thinly sliced celery; 1/4 cup canned chopped green chiles; 3/4 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained; 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Servings: persons

2 teaspoons vegetable oil
3/4 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced celery
1/4 cup canned chopped green chiles
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1
Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; saute 5 minutes. Add carrot, bell pepper, and celery; saute 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.
2
Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.
3
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. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 3/4 cup finely chopped onion, 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces, 1 1/2 cups finely chopped carrot, and more.

Yes, Chicken Chili With Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili With Pesto

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