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White Bean Chicken Chili

Delicious and nutritious chili from the Bob's Red Mill Restaurant. Make ahead for an easy weeknight meal. Gluten Free, High Fiber, Lactose Free, Low Fat, Low/No Sugar.

  • 32 oz Chicken Broth
  • 1-1/4 lbs Great Northern Beans soaked in water overnight
  • 1 cup Onion chopped
  • 1-1/2 tsp Garlic minced
  • 1 tsp Sea Salt
  • 12 oz White Chicken Meat cooked, chopped and shredded
  • 6.75 cans Diced Green Chillis (6.75oz can)
  • 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


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.
White Bean Chicken Chili

Servings: 4-8


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Products Used in this Recipe

Grains Beans Seeds
Great Northern Beans

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Baking Aids
Sea Salt

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