1 teaspoon olive oil
1 small onion
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 teaspoons ground cumin
2 (15.5 ounce) cans Great Northern or navy beans,* rinsed and drained
1 (7-ounce) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth*
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano
1/4 teaspoon chili powder*
2 bay leaves
1/4 teaspoon kosher salt
1/4 cup finely chopped scallions or red onion, for serving

*Read label to make sure this product this gluten-free.

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow cooker and add the beans, green chiles, jalapeno, broth, chicken breasts, cilantro, oregano, chili powder, and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove the chicken from the broth, shred with 2 forks, and return it to the cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into 6 serving bowls and top with the scallions.


  • Calories 382
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 73 mg
  • Carbohydrates 46 mg
  • Fiber 18 g
  • Protein 38 g
  • Sugars 4 g
  • Sodium 532 mg

Serves 6 (1 1/2 cup)

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.