Any kind of chili is good. And this one made with white beans and chicken is in a class of its own. I made this chili earlier this week, and it was yummy!
This recipe is a mix of one from two from my church Come & Dine cookbook and a recipe from my daughter-in-law's family cookbook. Two of the recipes called for 4 cans of beans and one for 2, and I decided to make it with 4 cans. Just so you know that was a lot of beans, and I love beans!
White Bean Chili
1. Prepare vegetables:
(1) Chop up 1 onion and 1/2 of a green pepper.
(2) Mince 4 cloves of garlic.
(3) Chop up 1/4 cup of cilantro.
(4) Put 1-2 T of oil into a skillet and saute the onion and green pepper for about 3 minutes and then add the garlic and cilantro and cook for another minute. Put aside.
2. Prepare chicken:
(1) Skin and chop 2 chicken breasts into bite-sized pieces.
(2) Sprinkle with salt, pepper, and lemon pepper.
(3) Put 2 T of coconut oil into a large skillet and saute the chicken. Put aside.
3. Prepare white bean chili - In a crock pot put:
(1) 2 cups of chicken stock
(2) 1 can of diced tomatoes
(3) 2 cans of white kidney beans
(4) Cooked chicken and vegetables.
(5) Then add the juice of 1 lime (about 2-3 T), 1 t salt, and 1/2 t black pepper.
(6) Turn the crock pot on low and let the chili cook for 4-6 hours.
(7) About half an hour before serving add: 1 t cumin and 1 t lemon pepper. (I added 1 T of chili powder)
(8) Taste and make any seasoning adjustments.
4. Prepare condiments for garnishing chili:
(1) Slice 2-3 green onions
(2) Chop 1/2 cup of cilantro
(3) Grate 2 cups of cheese
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