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Recipe: White Bean Chicken Chili

This Recipe is from our Beyond Gluten Intolerance  Book. Warm up this fall with this comforting Classic! It's nutritious and delicious!

20127125 - bean soup

 

 

 

 

 

 

 

White Bean Chicken Chili

1 1/2 cups dried white beans of choice or may use 6 cups of cooked

canned beans reducing chicken stock to 2-3 cups as desired

5 cups of chicken stock

2 Tbs Butter

2 Tbs Olive Oil

2 Cloves Fresh Garlic, minced

1 onion , 3/4 cups, diced

2 stalks celery, sliced

1 medium carrot, chopped

1 1/2 cups green chilies, canned

1 pound of cooked chicken, chopped

1 Tbs of Cumin Powder

1 Tablespoon Oregano

1-2 tsp each salt and pepper

1 tsp chili powder

Pinch of red pepper flakes

3/4 cups chopped cilatro leaves

Directions:

If cooking beans from dried rinse well and cover with water in a large pot with lid for two hours. Drain water and add chicken broth.

Bring beans to a boil and turn down to simmer for about 2 1/2 hours until tender.

While the beans are cooking take a medium skillet add olive oil, onions and chilies and saute for 5 minutes.

Add Chili mixture to the pot of beans along with the rest of the spices and chicken.

Lower the heat to a constant boil simmering the beans until done.

Top with Shredded Jack Cheese or sour cream and cilantro as desired.