White Bean Chicken Chili

Serves: 6

“This hearty chili is packed with fiber and protein. This combo is helpful for stabilizing blood sugar, regulating digestion, and reducing cravings.”

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Ingredients:

• 2 pounds ground chicken

• 2 (15 oz) cans of white cannellini beans, drained and rinsed

• 1 (15 oz) can yellow corn, drained

• 1 (7 oz) can diced green chilies

• 4 cups low-sodium chicken stock

• 1 large yellow onion, diced

• 1 bunch Swiss chard, chopped

• 4 garlic cloves, minced

• 2 Tablespoons olive oil

• 2 Tablespoons cumin

• 1 Tablespoon fennel seeds

• 1 Tablespoon dried oregano

• 2 teaspoons chili powder

• 2 teaspoons garlic powder

• 1 teaspoon salt

Optional toppings:

• Fresh parsley

• Avocado

• Shredded cheese

• Tortilla strips

• Light sour cream

Instructions:

1. Place a large saucepan over medium-high heat and add the olive oil. Add the yellow onion and cook until translucent. Add the minced garlic and cook for about 30 seconds.

2. Next, add the ground chicken to the pan, along with the salt, cumin, garlic powder, fennel seeds, oregano, and chili powder. Stir the mixture and cook until the chicken is fully cooked through, about 10 minutes.

3. Add the beans, swiss chard, corn, and chicken stock to the pot. Bring the mixture to a simmer.

4. Simmer for about 45-55 minutes.

5. Top with the toppings of your choice, serve, and enjoy! You can store the chili in the fridge for up to 4 days.

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Nutrition Facts: 1 serving, about 1 ½ cups
Calories: 489
Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 113mg
Sodium: 1533mg
Total Carbohydrate: 38g
Fiber: 12g
Total Sugars: 8g
Protein: 39g