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.
Servings
4 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
32 oz
Chicken Broth
1 1/4 lbs
Cannellini 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 oz
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
Instructions
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.
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.