Ingredients
-
2
-
1
-
1
-
1 1/2
-
2
-
2 - 3
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
White Bean Chicken Chili, I love this with crusty french bread sticks and a salad., Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn’t have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good., Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn’t have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good.
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Steps
|
1
Done
|
In a Large Saucepan Over Medium Heat Combine the Oil, Onions and Celery. |
|
2
Done
|
Cook, Stirring For 5 Minutes. |
|
3
Done
|
Push Onions and Celery to the Sides, Turn the Heat Up to Medium High and Add the Chicken. |
|
4
Done
|
Cook, Stirring Constantly For 5 Minutes. |
|
5
Done
|
Add the Garlic, Jalapenos, Chili Powder, Cumin, Oregano, Salt and Cayenne. |
|
6
Done
|
Cook, Stirring For 2 Minutes. |
|
7
Done
|
Stir in Stock and Bring to a Boil. |
|
8
Done
|
Reduce Heat to Medium Low and Simmer For 15 Minutes. |
|
9
Done
|
Stir in Beans and Cook For 5 Minutes, Stirring Gently. |
|
10
Done
|
Remove from Heat and Stir in Cilantro. |
