Why Chili Is The Perfect Winter Food: Taste And Comfort Combined

By d-mars.com News Provider

During the winter and even fall season, chili is probably one of the most user-friendly meals that can be altered for healthy eating and when you don’t want to calorie watch.

Registered Dietician (RD) Amy Keating, a nutritionist at Consumer Reports said,

“Chili is a dish even the most inexperienced cook can handle.”

Now making one from scratch may require some skill. However, check out this recipe for White Bean Chili with Chicken. It’s a quick and easy meal that if you choose, bring out the slow cooker to save time.

What You’ll Need:

• 1 small onion, diced • 2 tsp. chili powder • 1 tsp. cumin • 1 tsp. garlic powder • 1 tsp. salt • Freshly ground black pepper • 2 (15 oz.) cans navy beans • 1 cup chicken broth • 1 (15 oz.) can corn • 2 large chicken breasts • Small bunch of cilantro, finely chopped • 1/2 cup Greek yogurt • 2 oz. cream cheese • 1 lime, juiced • Suggested toppings: tortilla chips, sliced avocado, jalapeno, lime

What Your Pot Should Have In It:

• In a 6- or 8-quart instant pot, add the list of ingredients, onion through corn. Lay chicken on top. Don’t stir. • Close the lid, set pressure vent to Sealing and pressure cook on high for 20 minutes.

• Allow pressure to come down naturally for 10 minutes and then release remaining pressure by turning pressure valve to Venting position. This takes 2 minutes. • Open the lid and shred the chicken (I did this, carefully, with it still in the pot), using two forks. • Stir in cilantro, yogurt, cream cheese and lime juice. • Serve with toppings as desired. For The Crockpot Lovers: • Coat a large skillet with olive oil and warm over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. • Add chili powder, cumin, garlic powder, salt and pepper and cook for 30 seconds, stirring constantly. • In a small bowl, add about 1 cup of beans and mash with a fork. • Transfer contents of skillet and all beans to slow cooker. Add broth, corn, and chicken. Cover and cook on low for 6 hours or on high for 3 hours. • Shred chicken with 2 forks. Stir in cilantro, yogurt, cream cheese and lime juice. • Serve with toppings as desired.

Reminder: Adjust as needed for you and those you’re serving.

Source: Consumer Reports and Taste Of Home