Chicken Chili with Pesto
From Cooking Light
Swirl in a dollop of pesto before serving to liven up this classic white chili.
For 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
3 tablespoons Classic Pesto
Instructions
1. Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; saut 5 minutes. Add carrot, bell pepper, and celery; saut 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. Yield: 4 servings (serving size: 1 1/4 cups)
My note: I served the pesto at the table and let diners mix their own portion into the chili. This chili is nicely spiced without the pesto, so you can eat it either way.
About the Pesto: You can purchase pesto in the supermarket or make your own. Recipe here.