Home>Recipe>Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe
Recipe
Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe
Published: April 1, 2024
This white bean chicken chili is my go-to comfort food. It's hearty, spicy, and packed with protein. Just toss everything in the instant pot and voila, dinner's ready in no time!
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I've got this fantastic Instant Pot recipe up my sleeve, folks. Picture this: white bean chicken chili that's both yummy and easy on the waistline. Takes a handful of ingredients, most you'd already have in your pantry. It's hearty, comforting and a real treat for those cold nights. Trust me, this is a chili recipe you'd want to try. You won't believe how simply this comes together in the Instant Pot.
Ingredients for White Bean Chicken Chili
- Boneless, skinless chicken breasts: Lean protein source, adds heartiness and flavor to the chili without excess fat.
- Onion: Adds depth of flavor and sweetness to the chili, creating a savory base for the dish.
- Garlic: Infuses a rich, aromatic flavor into the chili, enhancing the overall taste of the dish.
- White beans: Creamy texture and mild flavor, packed with fiber and protein, making the chili filling and nutritious.
- Diced green chilies: Adds a subtle heat and tangy flavor to the chili, balancing the richness of the other ingredients.
- Cumin: Earthy and warm spice that enhances the overall flavor profile of the chili with its distinct taste.
- Oregano: Herbaceous and slightly bitter, oregano adds a Mediterranean flair to the chili, complementing the other spices.
- Chili powder: Provides a kick of heat and depth of flavor to the chili, adding a spicy element to the dish.
- Chicken broth: Adds moisture and savory depth to the chili, creating a flavorful base for the other ingredients to meld together.
One interesting fact about this instant pot recipe for weight watchers white bean chicken chili is that you can add a splash of lime juice at the end to brighten up the flavors and give it a refreshing twist. It adds a zesty kick that complements the dish perfectly.
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chili quickly while keeping the flavors and textures intact.
- Knife: Needed to dice the chicken breasts, ensuring they cook evenly in the chili.
- Cutting board: Provides a stable surface for chopping the onion and garlic, preventing any accidents.
- Can opener: Required to open the cans of white beans and green chilies for adding to the chili.
- Measuring spoons: Ensures accurate measurement of spices like cumin, oregano, and chili powder for perfect seasoning.
Common Questions About This Instant Pot Chili Recipe
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
- Set the Instant Pot to sauté mode and cook the chicken until browned.
- Add the onion and garlic, sauté for a few minutes until softened.
- Stir in the white beans, green chilies, cumin, oregano, chili powder, chicken broth, salt, and pepper.
- Close the Instant Pot lid, set to high pressure for 10 minutes.
- Once done, do a quick pressure release.
- Serve hot with optional toppings.
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 32 g | Protein: 28 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg
Meal Prep and Storage Tips for White Bean Chicken Chili
Make Ahead Instructions
- Prepare the chili as directed, let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the chili to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
