Black-and-White Chicken Chili

For a new twist on white chili, add black beans at the end of cooking! And for an easy meal accompaniment, serve bowls of this chili with a few baked tortilla chips on the side.
Recipe of White and black bean chicken chili

Chicken and chili isn’t something that is normally mixed. However, that won’t stop us from posting it. I haven’t personally tried this recipe but the idea of it makes my mouth water. The cooking process is a little lengthy also so make sure you have enough time allocated to cooking!

Prep Time: 50 minutes
Cooking Time: 3-4 hours
(HIGH) plus 5 minutes
Yield: 6 servings
1½ to 2 pounds bone-in
split chicken breasts with
ribs, skin removed
2½ cups reduced-sodium
canned chicken broth
1½ cups chopped
white onion
2 tablespoons fresh
lime juice
1 jalapeño chile, minced
2 large cloves garlic, minced
1 15-ounce can navy beans,
drained and rinsed
¾ teaspoon ground cumin
½ teaspoon chili powder
1 15-ounce can black
beans, drained and rinsed
1 tablespoon plus 2 teaspoons
white cornmeal
6 tablespoons fat-free plain
yogurt or sour cream
2 tablespoons sliced green
Lime wedges (optional,
for garnish)

1. Place chicken, bone side down, in 5- to 7-quart slow cooker. Add broth, onion, lime juice, jalapeño and garlic. Cover and cook on HIGH for 2½ hours. Add navy beans, cumin and chili powder. Cover and cook on HIGH for 30 minutes to 1 hour.

2. Remove chicken. Cool slightly; pull meat away from bones. Discard bones. Cut chicken into bite-size pieces; set aside.

3. Transfer broth mixture from slow cooker to blender. Cover; blend until smooth. Transfer to medium saucepan. Stir in black beans and cornmeal. Bring to gentle boil; reduce heat. Cook, uncovered, on low for 3 minutes, stirring occasionally. Add chicken and cook on low for 2 minutes more.

4. Spoon into bowls. Top with yogurt and green onion. Garnish with lime wedges.

Per Serving (¾ cup):
calories: 220; 20 calories from fat
total fat: 2 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 50 mg; sodium: 680 mg
total carbohydrates: 27 g; fiber: 8 g; sugars: 5 g
protein: 27 g; vitamins: vitamin A (4% DV), vitamin C
(15% DV); minerals: calcium (8% DV), iron (15% DV)
exchanges: 2.5 very lean meat, 1.5 starch, 1 veg.

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