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Chicken Chili with Pesto

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 2 teaspoons vegetable oil
  
• 3/4 cup finely chopped onion
  
• 3/4 pound skinless boneless chicken breasts, 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 chilies
  
• 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 (see recipe)
  






Instructions



1. Heat oil in Dutch oven over medium-high heat. Add onions and chicken; saute 5 minutes. Add carrot, bell pepper, and celery; saute 4 minutes. Add chilies and next 6 ingredients (chilies through broth); bring to a boil.
   
   
2. Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.
   
   
3. Yield: 4 servings (serving size: 1 1/4 cups). 327 cal, 8.5g fat, 30.3g pro, 30.7g carb, 5.9g fiber, 52mg chol, 4.1mg iron, 769mg sod, 134mg calc.