Food, Recipes

White Bean Chicken Chili

July 29, 2018
White Bean Chicken chili

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Ingredients

What you will need:

  • 3 – 4 oz boxes of low sodium chicken broth
  • 3 – 15 oz cans of Bush’s White Chili Beans
  • 1 – 18.5 oz can of Cannellini Beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 rotisserie chickens (I use only the white meat/dice chicken breasts do not shred)
  • 1 large & 1 small sweet onion diced
  • 8 big carrots – peel & dice into chunks
  • 5 big stalks of celery
  • 1 teaspoon coriander (ground)
  • 4 cloves chopped garlic
  • Herbs or Italian Seasoning from Whole Foods
  • Salt & Pepper
  • 8 dashes of Tabasco

Instructions

  1. In just a bit of olive oil, saute onions in a bit of salt, pepper & herbs or Italian Seasoning. Cook halfway, then add chopped celery & carrots.  Keep cooking till soft & onions are carmelized & bottom of pot gets a bit brown.
  2. Deglaze pot by adding a little bit of broth & scraping bottom of pot. Finish off the one box of broth.
  3. Add in garlic and all cans of Bush’s White Chili Beans
  4. Add in chili powder, cumin & ground coriander
  5. Add in 2 more boxes of chicken broth
  6. Add in chicken breasts cubed
  7. Add in whole can of Cannelllini beans
  8. Add in more herbs or Italian Seasoning
  9. Add 8 dashes of Tabasco

Cook on medium to low heat with lid off for about 1 to 1 ½ hours.  Keep checking & keep stirring.  If your chili seems a little too thick, you can add a bit more broth.

You can serve with a dollop of plain Greek yogurt & some diced green onions with an avocado.