Chicken Chili with Pesto

Swirl in a generous dollop of pesto before serving to liven up this classic white chili.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 2  teaspoons  vegetable oil
• 3/4  cup  finely chopped onion
• 3/4  pound  skinless, boneless chicken breast, cut into bite-sized pieces
• 1 1/2  cups  finely chopped carrot
• 3/4  cup  finely chopped red bell pepper
• 3/4  cup  thinly sliced celery
• 1/4  cup  canned chopped green chiles
• 3/4  teaspoon  dried oregano
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 3  tablespoons  Classic Pesto

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

Nutritional Information

Calories:

327 (23% from fat)

Fat:

8.5g (sat 1.8g,mono 3.4g,poly 2.5g)

Protein:

30.3g

Carbohydrate:

30.7g

Fiber:

5.9g

Cholesterol:

52mg

Iron:

4.1mg

Sodium:

769mg

Calcium:

134mg