White Bean Chicken Chili


This is seriously one of the best impromptu meals I’ve made. I was craving something warm on this really chilly fall day and had some chicken that needed eating and many o’ cans that needed to be used up (Bry went a little crazy stock-piling us for Super Storm Sandy–however we never lost power and thus are now sitting with dozens of cans of food and 10 gallons of water–we plan to donate a lot of it to Red Cross!) I wanted to do a crock pot meal since I knew we’d be out running errands and VOTING this morning. I wasn’t expecting much but it turned out fantastically!

White Bean Chicken Chili

Ingredients:

  • 2 cans of cannelloni beans
  • 3c chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 chicken breasts, cubed
  • 1 tbsp dried oregano
  • 1/2 tbsp cumin
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, seeded & diced
  • 2 tbsp coconut oil (or any oil)

Directions:

  1. Heat coconut oil in skillet over medium high heat
  2. Season chicken with salt & pepper
  3. Cook in oil with onion, jalapeno, garlic, oregano & cumin for 4-5 minutes or until vegetables are tender and chicken is 70% cooked
  4. In a small bowl mash 1c of white beans with a fork
  5. Add 1/2c chicken broth and mix together
  6. In the crockpot add chicken & vegetable mixture, mashed bean & chicken broth mixture and remaining beans and broth
  7. Stir and cook on low 3-3.5 hours, stirring occasionally
  8. Enjoy! We enjoyed ours with cornbread and a side of adorable snoozing baby boy 🙂
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