White Chili with Avocado Garnish
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,508 cal. | (72 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 206 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.6 g | (65 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 45.5 mg | (379 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,779 mg | (44 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 595 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps good-quality olive oil
- 1 large onion (peeled and chopped)
- 4 cloves garlic cloves (peeled and mince)
- 3 cups boneless, skinless Chicken breasts (rinsed and chopped into bite-size pieces)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps ground Cumin
- 2 tsps Chili powder
- 1 Tbsp dried oregano
- 3 Tbsps all-purpose flour
- 4 ½ cups canned cannellini beans (rinsed and drained)
- 4 cups low-sodium chicken stock
- 1 pinch crushed Red pepper flakes
- ½ bunch fresh cilantro (rinsed and chopped)
- 2 ripe Avocados (peeled and diced)
- 1 fresh Lime (sliced into wedges)
Preparation steps
1.
In a Dutch oven, heat the oil over medium-high heat. Add the onion and cook for about 5 minutes, until soft and translucent. Add the garlic and cook until fragrant, about 45 seconds. Add the chicken, salt, pepper, cumin, chili powder and oregano. Cook, stirring frequently, until the chicken is cooked through, about 8 to 9 minutes. Stir in the flour. Add the cannellini beans and chicken stock and bring mixture to a gentle simmer. Simmer for 50 to 60 minutes until the liquid has been reduced by half and the chili has thickened.
2.
Add the red pepper flakes and simmer for an additional 8 to 10 minutes. Taste, adjust seasoning if necessary. Stir in the cilantro.
3.
Divide equally among serving bowls. Top with diced avocados and serve hot with lime wedges.
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