Gluten-Free Chili Blanco

Looking for a delicious dinner using a few pantry staples? Then check out this wonderful chicken and two bean chili - a tasty meal. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

tablespoon olive or vegetable oil

medium onions, coarsely chopped (1 cup)

cloves garlic, finely chopped

teaspoons ground cumin

1/8

teaspoon ground red pepper (cayenne)

1 1/2

lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces

can (15 to 16 oz) great northern beans, drained, rinsed

can (15 oz) cannellini beans, drained, rinsed

cans (4.5 oz each) chopped green chiles

cups Progresso™ chicken broth (from 32-oz carton)

3/4

cup gluten-free shredded reduced-fat Monterey Jack cheese (3 oz)

tablespoons chopped fresh cilantro

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1

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
2

Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3

Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Cannellini beans are also known as white kidney beans. You’ll want to buy canned beans for this recipe, but they are also available dried.
To keep leftover cilantro fresh up to 2 weeks, place stems in a tall glass and add 1 or 2 inches of water. Cover with a plastic bag and keep in the refrigerator, changing the water every few days.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.