Chicken Chili with Pesto

Chicken Chili with Pesto
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon black pepper
  • ¾ cup thinly sliced celery
  • 1 ½ cups finely chopped carrot
  • ¼ teaspoon salt
  • 3 tablespoons Classic Pesto
  • ¾ cup finely chopped red bell pepper
  • ¼ cup canned chopped green chiles
  • + 7 more ingredients
    • ½ teaspoon ground cumin
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • 2 teaspoons vegetable oil
    • ¾ teaspoon dried oregano
    • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
    • ¾ pound skinless, boneless chicken breast, cut into bite-sized pieces
    • ¾ cup finely chopped onion

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...

View full recipe at My Recipes

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