 | | Directions |
- Heat oil in saucepan, add onion, garlic and chopped celery, and saute for about 5 minutes or until vegetable are soft.
- Add drained beans, chili powder, cumin, oregano, red pepper flakes, tomatoes, drained green chilis and enough chicken broth to cover beans.
- Bring to a boil over high heat. Cover, reduce heat to low and simmer until beans begin to soften, about 1 hour.
- In another skillet, saute the meat (chicken or turkey) over high heat in 2 tsp of oil, until no longer pink about 5 to 7 minutes. Sprinkle with salt and pepper.
- When beans have cooked, add the sauteed chicken and simmer 20 minutes longer.
- Set out garnishes (shredded cheese, sour cream, etc.) in separate bowls. Ladle chili into bowls, and let guests add garnishes to taste
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: Large, heavy saucepan or Dutch oven.
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 45 ounces white beans, drained, rinsed (3 cans) |
| - | | 2 teaspoons vegetable oil |
| - | | 2 large onions, chopped |
| - | | 4 cloves garlic, minced |
| - | | 2 stalks celery, chopped |
| - | | 15 ounces whole tomatoes, undrained |
| - | | 1 tablespoon chili powder (adjust amount as desired) |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 1 teaspoon red pepper flakes |
| - | | 1 cup chicken stock |
| - | | 1 1/2 pounds chicken, chopped |
| - | | 1/2 teaspoon salt (opt) |
| - | | 1/2 teaspoon ground black pepper |
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