Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. - 45 ounces white beans, drained, rinsed (3 cans)

  2. - 2 teaspoons vegetable oil

  3. - 2 large onions, chopped

  4. - 4 cloves garlic, minced

  5. - 2 celery stalks, chopped

  6. - 15 ounces whole tomatoes, undrained

  7. - 1 tablespoon chili powder (adjust amount as desired)

  8. - 1 1/2 teaspoons ground cumin

  9. - 1 1/2 teaspoons dried oregano

  10. - 1 teaspoon red pepper flakes

  11. - 1 cup chicken stock

  12. - 1 1/2 pounds chicken, chopped

  13. - 1/2 teaspoon salt (opt)

  14. - 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in saucepan, add onion, garlic and chopped celery, and sauté for about 5 minutes or until vegetable are soft.

  2. Add drained beans, chili powder, cumin, oregano, red pepper flakes, tomatoes, drained green chilis and enough chicken broth to cover beans.

  3. Bring to a boil over high heat. Cover, reduce heat to low and simmer until beans begin to soften, about 1 hour.

  4. In another skillet, sauté the meat (chicken or turkey) over high heat in 2 tsp of oil, until no longer pink about 5 to 7 minutes. Sprinkle with salt and pepper.

  5. When beans have cooked, add the sautéed chicken and simmer 20 minutes longer.

  6. Set out garnishes (shredded cheese, sour cream, etc.) in separate bowls. Ladle chili into bowls, and let guests add garnishes to taste

Comments

882,796
Send feedback