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Recipes, Special Diets on January 30, 2014 by

White Bean Chicken Chili

Whether you are rooting for the Seahawks, the Broncos, or the puppies, chances are you are going to need an easy, delicious meal for Sunday. This recipe fits all of those categories. A popular item at our restaurant, this chili breaks convention by omitting tomatoes and leaning on onions and peppers for a wonderfully rich flavor. The key points to remember are to soak your beans the night before so they’re ready in the morning and allow up to four hours for this chili to simmer. I read that and thought that this would be a perfect slow cooker meal. Throw everything in your slow cooker on high at 10 am, switch it to low at 1 pm and by kick-off you’re ready to rock and roll!

White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

  • 32 oz Chicken Broth
  • 1-1/4 lbs Great Northern Beans, soaked in water overnight
  • 1 cup chopped Onions
  • 1-1/2 tsp minced Garlic
  • 1 tsp Sea Salt
  • 12 oz White Chicken Meat, cooked, chopped and shredded
  • 6.75 oz can Diced Green Chilies
  • 1-1/2 tsp ground Cumin
  • 1-1/2 tsp dried Oregano
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp ground Cloves
  • 1-1/2 tsp dried Cilantro

Directions

Step 1

Drain beans and discard water. In a large soup pot combine chicken broth, beans, onions, garlic and salt. Bring to a boil, reduce heat and simmer on low heat for 2 hours.

Step 2

Add chicken, chilies, cumin, oregano, cayenne, cloves and cilantro to soup pot and continue to simmer an additional 2 hours or until desired thickness is reached. Top with sour cream, chopped cilantro and diced tomatoes, if desired.

Comments

Marie says:

How do i get nuterient values for receipes. Need them for my diet book to loose weight.

There are lots of great sites now for adding recipes to get the nutritional content. Spark People and My Fitness Pal are two that come to mind.

Lisa says:

The recipe didn’t say whether the chicken was cooked or uncooked before adding

This version uses cooked, shredded chicken.

Jill Easton says:

Does the chicken get too tough by simmering it for two hours given that the chicken is already cooked?

We have not found that to be the case.

Judy Reed says:

How much does this make?

This makes 4-8 servings, depending on how much you serve each person. I’m guessing if you have four folks, you’ll have leftovers.

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