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