Black & White Bean Chili

Name: Black & White Bean Chili
Ingredients: 3 teaspoons olive oil, divided; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 3 medium carrots, chopped; 3 celery ribs, sliced; 1 small onion, finely chopped; 4 teaspoons garlic powder; 4 teaspoons onion powder; 4 teaspoons paprika; 2 teaspoons ground cumin; 1/2 cup Marsala wine or reduced-sodium chicken broth; 1 can (15-1/2 ounces) great northern beans, undrained; 1 can (15 ounces) black beans, undrained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon salt; 1 teaspoon pepper; Hot cooked rice; Sour cream and shredded cheddar cheese, optional

17 ingredients

3 steps

Ingredients

3 teaspoons olive oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
3 celery ribs, sliced
1 small onion, finely chopped
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons ground cumin
1/2 cup Marsala wine or reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, undrained
1 can (15 ounces) black beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
1 teaspoon pepper
Hot cooked rice
Sour cream and shredded cheddar cheese, optional

Directions

1

In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes.
2

Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours.
3

Serve with rice. If desired, top with sour cream and cheese.