Chef Kevin Belton is in Frank's Kitchen helping WWL-TV raise awareness about just one of the programs that the No Kid Hungry fundraiser will help fund, and he's got another great recipe from one of the Cooking Matters cookbooks, white bean basil chicken chili.
Cooking Matters is just one of the programs that WWL-TV is raising money for with No Kid Hungry in the month of September.
In 2013, nearly 50,000 families nationwide were taught how to shop smarter, make healthier choices, and cook delicious and budget friendly meals on a budget.
To find out how you can donate to No Kid Hungry and benefit this great program, click here.
White Bean Basil Chicken Chili
Ingredients-
- 1 pound boneless chicken pieces
- 1 medium onion
- 2 cloves garlic
- 1 medium tomato
- 1 large lime
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh basil
- 2 (15 1/2-ounce) cans great northern beans (no salt added)
- 2 tablespoons canola oil
- 4 cups low-sodium chicken broth
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions-
- Remove any skin and excess fat from chicken pieces. Cut chicken into 1/2-inch cubes.
- Rinse, peel, and finely chop onion. Peel and mince garlic.
- Rinse tomato. Remove core and seeds. Chop.
- Rinse lime. Cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
- Rinse and chop cilantro and basil.
- In a colander, drain and rinse beans.
- In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to turn brown, lower heat.
- Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
