Wednesday, October 30, 2013

White Bean and Chicken Chili

We made three batches of this (with slight variations, of course) this past weekend and thoroughly enjoyed ours both the first day and the second day. We did it in the crock pot on high for about six hours and also on the stove top letting it simmer for about an hour with everything in it.

2 lbs boneless skinless chicken breast
2 tbs extra virgin olive oil
1 medium white onion diced
4-5 cloves of garlic diced
1 green pepper diced
2-3 celery ribs diced
1 big jar of Great Northern Beans, divided, drained, and rinsed
1 can of white corn, drained
1 can of diced tomatoes, drained
2 cups chicken broth or stock
1 cup of sour cream
Chili seasoning: ground black pepper, ground cumin, oregano, chili powder, garlic powder, paprika, dried parsley, dried basil

Oil up your favorite pan and soften the garlic, onion, green pepper, and celery 4-5 minutes. Dice up the chicken and add to pan, stirring frequently, until cooked through.

Add beans, corn, broth, sour cream, and seasoning and bring to a boil. Then simmer for an hour or so.
Add all items to crock pot and cook on high for 5-6 hours.

To thicken the sauce, puree half of the beans and add back to pot.

Thanks to Dashing Dish for the idea and original recipe

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