Chicken Chili with Pesto

Photo by Becky Luigart-Stayner
Ingredients
- ¾ cup finely chopped onion
- ¾ pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- ¾ teaspoon dried oregano
- 2 teaspoons vegetable oil
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- ½ teaspoon ground cumin
- + 7 more ingredients
-
- ¼ cup canned chopped green chiles
- ¾ cup finely chopped red bell pepper
- 3 tablespoons Classic Pesto
- ¼ teaspoon salt
- 1 ½ cups finely chopped carrot
- ¾ cup thinly sliced celery
- 1/8 teaspoon black pepper
Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto. Note: The c...
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