Chicken Chili with Pesto

Ingredients

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2 teaspoons vegetable oil

3/4 cup finely chopped onion

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1 1/2 cups finely chopped carrot

3/4 cup finely chopped red bell pepper

3/4 cup thinly sliced celery

1/4 cup canned chopped green chiles

3/4 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

3 tablespoons Classic Pesto

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

Source: cookinglight.com