Double-Bean White Chicken Chili from Scratch!

This is a no-frills, super basic weekly staple food of mine. I've got this whole thing down to about 20min now. Very filling, delicious, low calorie, tons of protein! I enter in the ingredients as some mccormick packet in my diary, but you can enter the separate ingredients in if you want.

.75lb boneless, skinless chicken breasts
1 can of White Beans (Northern beans, I use Goya or a Stop N' Shop organic brand)
1 can of Dark Kidney Beans (same, goya or organic brand)
onion
garlic

Cumin
Pepper
celery salt
brown sugar
chili pepper
lemon pepper
spanish paprika
cilantro
ADOBO!


First, make sure you've got your onion diced up. (Once you're good at this, you can just chop up the chicken and start cooking and do all the other prep work -- garlic, onion, spices -- before the chicken gets too hot.)

Then, make the spice mix. In a bowl, combine 1 TABLESPOON* of all spices: brown sugar, cumin, pepper, celery salt, chili pepper, lemon pepper, Adobo, cilantro,

Next, chop up the chicken and start cooking in a skillet along with 3-4 cloves of garlic (chopped). No oil, just stir it a lot. once it's getting fairly well cooked, or if you notice the chicken starting to burn, begin adding the onion. Once the chicken is going, stir constantly! You ARE the oil!! :happy:

When the chicken is done and the onion is translucent, add the spice mixture, 3/4 cup of water, one can of drained beans, and one can of UNDRAINED beans. stir very thoroughly.

reduce heat to low or med. low, cover and simmer for 6-8 minutes, stirring occasionally.

Uncover, stir, and taste; add more spices to your tastes. I also like to throw some chopped jalapeno on mine, but that's up to your own hotness tolerance.

You can add grated cheese or serve with tortillas chips if you want; I just eat it as-is.

Prep time: 5-10min
Cook time: 15-20min
Total Time: 20-35min
Estimated calories for the entire pot (Serves two very comfortably): ~1,000. Protein: 118. Carbs: 153. Fat: 12


* I don't really measure these out each time except for the brown sugar, I just sort of eyeball it, but it's roughly 1 tablespoon per; feel free to tweak the ratios here to your own tastes. This is, after all, the only thing keeping it from just being lean meat with beans (not that there is anything wrong with that!).