Source: dLife

A different version from ordinary chili, this recipe blends chicken, beans, and an assortment of seasonings.

Servings

2 cup chopped red bell peppers (or green)
2 cup fresh chopped onion
2 medium garlic cloves , minced
2 tsp fresh ginger root , minced
2 Chile Peppers, jalapeno, whole , minced
1 tsp ground thyme
1 tsp ground oregano
1 tbsp canola oil
1.5 lb boneless skinless chicken breasts , cubed
2 tbsp white all purpose flour
2 cup low fat unsalted chicken broth
2 cup Beans, great northern, canned , rinsed and drained
1 pinch salt and pepper (optional)

1 Heat oil in a large pot and sauté peppers, onions, garlic, gingerroot, chilies, thyme, and oregano until onions are tender, about 8 minutes.
2 Add chicken and cook until brown, about 5 minutes.
3 Sprinkle in flour, stir constantly and cook another 1-2 minutes.
4 Add in the broth and beans, bring to a boil then reduce heat, simmer uncovered until chicken is soft, about 10 minutes.
5 Season with salt and pepper to taste, optional.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.