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White Chicken Chili with Pesto

11/9/2016

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Picture
Ingredients:
  • 1 lb chicken breasts
  • 1/2 bag (8 oz) dried great northern beans
  • 1/2 large onion, chopped
  • 1 cup carrot, finely chopped
  • 1-4 oz can green chiles
  • 2 tsp minced garlic
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 14 oz reduced sodium vegetable broth
  • Salt & pepper to taste
  • 1 cup cooked quinoa
  • 3 T pesto

Directions:
  1. Rinse beans.
  2. Place ingredients, chicken through salt & pepper in crockpot.
  3. Cook on low for 6-8 hours, until beans are tender & chicken is cooked through.
  4. Before serving, cook quinoa according to package directions.  Add 1 cup cooked quinoa to chili.
  5. Stir in 3 T of pesto & serve.  Garnish with mozzarella cheese.

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Lightened Up Turkey Chili

11/9/2016

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Picture
Ingredients:
  • 1 lb ground turkey
  • 1/2 bag (8 oz) brown dried lentils
  • 1/2 large onion, chopped
  • 3 T tomato paste
  • 2 tsp minced garlic
  • 1 T chili powder
  • 1 tsp ground cumin
  • 2 tsp oregano
  • 1 can no salt added diced tomatoes
  • 14 oz reduced sodium vegetable broth
  • Salt & pepper to taste

Directions:
  1. Brown ground turkey & chopped onion in a skillet.
  2. Rinse lentils.
  3. Place browned turkey & onion, lentils, and remaining ingredients in crockpot.
  4. Cook on low for 4-6 hours, until lentils are tender.
  5. Garnish with cheddar cheese & fresh cilantro.

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Emily Holdorf, MS, RDN

Registered Dietitian Nutritionist
eholdorfRD@gmail.com
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  • Home
  • About
    • Press
  • Work with Me
    • Nutrition Counseling
    • Workshops | Series | Events
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  • Blog
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