White Bean & Spinach Chicken Chili

Not spicy like most chilies, this white bean, spinach, & chicken chili is a healthy alternative to the standard red meat varieties. Full of protein and antioxidant rich tomatoes & spinach, his chili is easy to make and tastes great. I’ve made this in bulk and frozen it in 2 cup Pyrex containers for easy reheating at work.

Ingredients:

1 Tablespoon Extra Virgin Olive Oil
1 1/2 Pounds Boneless, Skinless Chicken Breast, cut into bite size pieces
2 Celery Stalks, minced
4 Garlic Cloves, minced
2 Shallots, minced
1 Can (15 Ounces) Diced Tomatoes
1 Teaspoon Fresh Rosemary
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1 Can (15 Ounces) Cannellini (White Kidney) Beans, drained & rinsed
1 Package (12 Ounces) Fresh Spinach, chopped

Heat 2 Teaspoons Olive Oil is a large skillet; non-stick or cast iron work best but I’ve used my All-Clad for double-batches.

Reduce heat to medium and add remaining 1 Teaspoon Olive Oil. Add Celery, Garlic, and Shallots; saute for 5 minutes or until cooked (limp & fragrant). Add the Diced Tomatoes and Rosemary; simmer for 3 minutes.

Dissolve Cornstarch in the Chicken Broth and add to the skillet; bring to a boil and cook until the sauce is thickened; add the Cannellini Beans and Chicken then heat through.

Add then stir the Fresh Spinach until wilted; about 3 minutes.

Salt & Pepper to taste.