Recipe by Donald C. Springer
(from the Food For Thought Cookbook, copyright © 2003)
Ingredients
- 2 tsp vegetable oil
- ¾ cup onion, finely chopped
- ¾ lb skinless, boneless chicken breast, cut into bite-size pieces
- 1 ½ cups carrots, finely chopped
- ¾ cup red bell pepper, finely chopped
- ¾ cup celery, finely chopped
- ½ cup canned chopped green chiles
- 1 16-oz can cannellini beans or kidney beans, rinsed and drained
- 2 cups fat free, low sodium chicken broth
- ¾ tsp dried oregano
- ½ tsp ground cumin
- 1⁄8 tsp black pepper
For the pesto:
- 2 tbsp walnuts or pine nuts, coarsely chopped
- 2 garlic cloves, peeled
- 3 tbsp extra virgin olive oil
- 1 cup basil leaves
- ½ cup grated Parmesan cheese
- ¼ tsp salt
Instructions
Make the pesto: Add nuts and garlic to a food processor and process until minced. Add the olive oil and pulse 3 times. Add the basil, cheese, and salt, then process until finely minced. Leftover pesto can be used on pasta, sandwiches, and more!
Make the chicken chili: Heat oil in a Dutch oven or large skillet over medium-high heat. Add the onion and chicken, then sauté for 5 minutes. Add carrot, bell pepper, and celery, then sauté another 4 minutes. Add chiles, beans, broth, oregano, cumin, and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes. Stir in 3 tbsp of pesto and serve.