As an adult, finding a balance between healthy eating and that inner voice that says “Treat yourself” can be D.I.F.F.I.C.U.L.T. I am a firm believer in eating wholesome foods 5-6 days a week then not being as strict the remaining days of the week.
Easy, right? Sounds like it should be! Well, I have been struggling with this lately. I tend to revert back to the same meals for the work week and because of that, I’m a bit bored. When I’m bored with my food, I grab food on-the-go and make choices that aren’t the worst but DEFINITELY aren’t the best.
One of the reasons I LOVE the cooler weather is because it reminds me of all of the hearty, flavorful and healthier dishes that I have been missing all summer! Around 250 calories per cup, this lighter AND Creamy White Chicken Chili is the perfect fall-inspired meal. Plus, I swear it gets even better tasting as the week goes on.
Are you a white or red chili person?
Gluten-Free & Creamy White Chicken Chili
*Makes 6 servings
1 Tablespoon olive oil
1 green pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can white beans (I use Great Northern Beans)
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
4 ounce can chopped green chiles
2 cups low-sodium chicken stock
1 ½ cups cooked, shredded chicken (I recommend using rotisserie chicken for more flavor!)
1 cup milk 2%
2 Tablespoons gluten-free flour
*Sour cream and cilantro for topping
In a medium saucepan, heat oil on low-medium heat. Sweat pepper and onions for 15-20 minutes or until onion is translucent but not browned.
Turn up heat to medium and add in garlic and beans - continue to sweat for another 5 minutes.
Drop in herbs, spices, green chiles and chicken stock and bring to boil. Reduce heat to a simmer for 10 minutes. While the chili is simmering, take your 2 Tablespoons of gluten-free flour and 2 tablespoons of your 1 cup of milk and whisk together into a thin paste in a small bowl.
After the 10 minute simmer, add in milk and flour mixture - stir in completely. (This will thicken your chili without having to add a heavy cream) Pour in remaining milk and add in chicken. Simmer for an additional 5 minutes. Serve with dollop of sour cream and cilantro, if desired.