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WIAW: Chicken and White Bean Chili

Posted Oct 09 2013 8:33am

Happy Wednesday my friends!  It’s What I Ate Wednesday from Jen over at  Peas and Crayons!


I feel like I just wrote a WIAW post.  These weeks go by so quickly it’s crazy.  Do you have a theory about why time passes faster as you get older?  I always think it’s because life gets more monotonous the older you get.  Your days are so alike, they blend into each other and seem to pass quicker.  It’s hard to remember defining parts of each day when all your days are so similar right?  When you’re a kid, everything is new and each day is different.  That’s why the days seem so long!  At least that’s my theory.

From now on I will try to make my days more exciting and less monotonous.  Then maybe time will slow down :-)

Anyway, I started yesterday with a huge bowl of oatmeal and egg whites.  I know I’ve said this time and time again, but this is my favorite breakfast ever.  I don’t always count calories, but yesterday I put this breakfast into the myfitnesspal app and I just want to share how fabulously nutritious this meal is:



(Don’t pay attention to the “goal” numbers.  My calories are set on 1200 but I NEVER eat that low).

To make this oatmeal I microwave 1/4 cup oats with a little water to soften them up.  Then I add 3/4 cup liquid egg whites and microwave again until the eggs are cooked.  Then I stir in stevia, cinnamon, cocoa powder, or any other flavoring I am in the mood for.  Lastly, I add frozen berries and other toppings like nuts or nut butter :-)



Finally, I top it all off with almond milk because I like my oatmeal all milky.  It doesn’t look pretty, but it’s filling, nutritious, and delicious!



I attempted to study for the morning, but I still can’t find my studying mojo. I really need to step it up, but I just don’t want to!!!!  Give me one more day vacation and then I’ll start studying I promise!

By 11:30 I was itching to get outside in the beautiful weather and run.  I made a quick snack of ezekiel flax bread (this is the BEST kind of ezekiel bread- try it- it comes in a yellow package), topped with banana and peanut butter.



And then I got out onto the trail to run my little heart out.  This is only my 1st week back to running after taking time off during my ICU rotation.   I have been craving long runs, but my body just isn’t ready for it so I’ve been running UBER slow.  I find that if I just slowly trot along, I can last a long time without any pains in my legs.  I’ll start building my speed back soon.   I ran a 10K in an hour last year, so I know I can run faster.

Look at this gorgeous trail?  Don’t you want to come run with me?



I didn’t use a filter or anything for that pic- it just took like that from my phone.  Crazy right?

I ran 3.5 miles and then turned around, but my phone said I only ran 6.7 total!?!  That doesn’t make sense since I ran the exact same way home- it should be 7 miles right?  Oh well.  Pretend it says 7 miles please :-)



I am also finding that my legs feel better if I run on the dirt beside the trail instead of the asphalt.


I like the softer ground.



When I got home I was starving of course.  So I reheated a bowl of this magical fall soup:

Chicken and White Bean Chili


I made this chili in the crockpot a few days ago and let me tell you- it’s good.


It’s also insanely healthy.   Here is the nutrition for one small bowl:




SO here’s how you make it!

Crockpot Chicken and White Bean Chili


  • 2 lbs chicken breast (4 medium sized breasts)- can be frozen
  • 4 cups chicken broth
  • 1 large yellow onion
  • 3 cans white beans (great northern or cannelloni) drained
  • 2 cups corn- can be frozen
  • 1 jalapeño (seeded and chopped)
  • 2 tbs cumin
  • 1 tbs oregano
  • 1 can diced tomatoes
  • 2 tsp garlic powder
  • 1 tsp dark chili powder
  • salt and pepper to taste
  • greek yogurt or sour cream or cheese to top  it :-)


Get your crock pot set up (you could do this on the stove too).


If you are family you can just take note of this crockpot from 1970 and get Kyle and me a new one for the wedding ;-)

Put chicken breasts in crockpot (they can be frozen!) and add 2 cups chicken broth.  Cook on high for 2 hours or until chicken is cooked through.  Use a fork to shred chicken.   Then add it back to your crock pot.



Chop onion into small pieces.  Sauté the onion and olive oil on the stove until translucent.  Then add to crock pot.


Drain and rinse beans and add to crock pot.


Add corn (can be frozen!).



Add chicken broth until veggies and chicken are covered.



Finally, stir in chopped jalapeño (seeded) and spices.


Cook on high for 6 hours.



All these flavors get better the longer the soup sits.  I think it tastes better today (day 3) than it did when I first made it!



You can top the soup with greek yogurt, sour cream, or shredded cheese!



Yum Yum Yum.

What have you been eating lately? 

How do you get back into running after time off?  

Why do you think time passes so quickly?


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