Healthier living, one day at a time!

White Chili with a Pesto Twist

As the weather gets cooler and the days get shorter, I am always drawn to comfort foods.  Maybe my body knows that winter is coming and we need to fortify ourselves for the cold days ahead!

I have made this recipe many times before (see This time however, I got the urge to experiment with the wonderful fall harvest vegetables I received from my Angelic Organics farmshare. This recipe seemed the perfect way to put them to use! 

The result is a simply delicious chili featuring carrots, parsnips, bell pepper, spinach and celery!  I even snuck in some ground flaxseed to thicken the "broth," which added more beneficial fiber and healthy omega 3 fatty acids! 

But don't tell my family, they just think it tastes good!

Note:  You can make a double batch of this recipe and freeze a portion for up to 3 months.  Just omit the pesto and add it when the chili is thawed.  This is a great way to have a meal ready when you don't have the time to cook!


White Chili with a Pesto Twist

Yield: 4 servings


2 teaspoons coconut oil or oil of choice for cooking

3/4 cup finely chopped onion

3/4 pound skinless, boneless chicken breast, cut into cubes

1 parsnip, finely sliced

1 1/2 cups finely chopped carrots

3/4 cup finely chopped red, yellow or orange bell pepper

3/4 cup thinly sliced celery

1/2 cup (about 1/2  of a 7 oz. can) chopped green chiles or one fresh green chili, finely chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (16 oz.) can black-eyed peas or other white beans, rinsed and drained

1 cup packed spinach leaves

2 cups unsalted chicken stock (I like Kitchen Basics brand)

1 to 2 tablespoons ground flaxseed

3 tablespoons prepared pesto (or make your own!)



  1. Heat oil in Dutch oven over medium-high heat. 
  2. Add onion and chicken, saute 5 minutes. 
  3. Add parsnip, carrot, bell pepper and celery.  Saute 4 minutes more. 
  4. Add chilis and the next 8 ingredients (through broth.)  Bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes.  Stir in flaxseed and pesto to heat through and serve.






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