Chicken Pesto Chili

Looking for a different type of white chili recipe?  Adding pesto at the end gives this chili a flavorful finish.

(modified from original recipe from Cooking Light)

Serves 4

• 2 teaspoons extra virgin olive oil
• ¾ cup finely chopped onion
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• ¾ cup finely chopped carrot
• ¾ cup finely chopped celery
• ¾ cup finely chopped red bell pepper
• 1 (14.5 ounce) can reduced sodium diced tomatoes, drained
• 1 (4.5 ounce) can chopped green chilies
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 (16 ounce) can cannellini beans (or other white beans), rinsed and drained
• 1 (14.5 ounce) can fat free reduced sodium chicken broth
• 2 tablespoons pesto

Heat oil in a large Dutch oven over medium-high heat.  Add onion and chicken; sauté 5 minutes.  Add carrots, celery, bell pepper and tomatoes; sauté 5 minutes.  Add chilies and next 6 ingredients (chilies – broth); bring to a boil.

Cover, reduce heat and simmer 45 minutes.  Remove cover and simmer 45 minutes.  Stir in pesto and serve.

Nutritional Info/Serving:   305 Calories, Fat 9 g, Protein 44 g, Carbs 31 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 1 Yellow, 0.5 Blue, 1 tsp