1 1/2 c. chopped onions
2 garlic cloves, minced
1 T. oil
2 boneless, skinless chicken breasts, cubed
2 cans (15 oz.) white kidney beans, rinsed and drained
1 can (15 oz.) great northern beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chilies
2 t. cumin
1/2 T. oregano
1/4 t. salt
1/8 t. cayenne pepper
Shredded Monterey Jack cheese
Cook chicken, onions and garlic in oil until tender. Transfer to a crock pot. Puree one can of kidney beans in a food processor or blender until smooth. Add bean puree and remaining ingredients, excluding cheese to the crock pot; stir well. Cover and cook on low for 6-7 hours. Top with cheese.
Click here to see if there are any coupons available to go with this meal!
Tips: This new take on chili had great flavor and wasn't too spicy. When pureeing the beans, you will probably need to add a few tablespoons of water. Make Easy Corn Bread at dinner time since you let the crock pot
do the work during the day. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes
2 comments:
I found you through Kitchen Stewardship and I've been looking for a white chili recipe. I copied yours to my computer and will be trying it soon. Thanks for sharing.
Mmmmm, tasty, frugal, simple AND healthy.
Thank you for joining the first October Fest Carnival of Super Foods! This week’s theme is broth/stock. Hope to see you back!
Katie
Post a Comment
I'd love to hear what you thought of a recipe or coupon! Feel free to share any tips you came across as you prepared your food.