This recipe is super quick, so it’s great for a week night meal. I would imagine it would freeze well too, if you wanted to double the recipe and save some for the future. It took about 10 minutes to prep and get cooking, and about 30 minutes overall (but only 10 of hands on time). You could probably play with the types of beans used as well (navy, black, pinto, kidney..would all be good).
4 (1 1/4–cup) servings
Prep time: 10 minutes
Start to finish: 30 minutes
1 tablespoon extra-virgin olive oil
1 medium onion, roughly chopped
1 garlic clove, minced
1 pound boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14 1/2–ounce) can fire roasted diced tomatoes
1 cup low-sodium chicken broth
Salt and freshly ground black pepper
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add chicken, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.