Chicken and White Bean Chili Recipe

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Add flavor and nutrients to Chicken and White Bean Chili by using homemade stock.

Ingredients

  • 1 pound dry cannellini, cassoulet or Great Northern beans (or substitute canned beans with their liquid and reduce cooking time to 20 minutes)
  • 8 cups Homemade Chicken Stock
  • Chopped mushroom stems and leftover roasted peppers, mushrooms, onions
  • 1 cup sliced celery (prepped Saturday)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes, or 1⁄2 teaspoon cayenne
  • 2 teaspoons sea salt
  • 1 pound crushed or diced tomatoes, with their juices
  • About 1 cup leftover pulled chicken, refrigerated or frozen
  • 1⁄2 to 1 bunch kale, roughly chopped (prepped Saturday)
  • Sea salt and pepper

Directions

  • Rinse and soak dry beans overnight. Rinse soaked beans before proceeding. (Cover and refrigerate soaked beans if not proceeding to next step immediately.)
  • In a crockpot set to its lowest setting or in a soup pot, cook beans until tender with all ingredients except chicken and kale.
  • When beans are tender (4 to 6 hours in a crockpot or about 1 hour on stovetop), stir in chicken and kale. Season with salt and pepper. Serve immediately. Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.
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Homemade stock makes this chili more richly flavored than anything in a can.

Planning Note: This recipe freezes well.

Chicken and White Bean Chili Recipe

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