How about some white you can use in your kitchen as early as today? What if I told you it was tasty? And healthy?
First I’ll say there’s nothing I enjoy more than cozying up by a crackling fire. And it’s a bonus if I get to sip on something tasty such hot tea, soup, hot cocoa…or even chili.
It’s been a very rainy, humid and mild winter for us here at the beach. Hardly any cold days. I’ve missed having nights all nested inside while the kids zoom around in their slippers and pj’s and a toasty fire roars in the background. The few brisk days we’ve had, we’ve quickly stirred up a fire and cooked something hearty for dinner. We did just this when friends came over for dinner last week. I confess to not being the best cook, and kind of panic at the thought of guests coming over for dinner…so when I knew our friends were joining us with their three kids for dinner, I racked my brain on what I could cook that was fairly easy, but still tasty and fun.
During our Colorado visit, I remember seeing this box on my sister-in-law’s counter the night she cooked us all a delicious pot of chili. But I forgot to get the recipe from her – she added things that made it extra yummy.
So I grabbed a pack of my own at the grocery and took my best stab at White Bean Chicken Chili for our night with friends. The good news is it was very easy to make. And delish. Everyone went for seconds. Some even thirds. Yay!
Here’s my recipe.
- 3 stalks of celery
- 1/2 sweet onion (I prefer sweet onion versus yellow for a milder flavor)
- 3 cloves of garlic
- 1/4 cup chopped jalapenos (optional)
- 4 cans of white beans (or 2 cups of dried white beans soaked overnight)
- 2 lbs of chicken breast
- 2 tbs coconut oil (or butter)
- 3 cups of water
- salt and pepper
- 1 tsp cumin
- In a big pot, add 3 cups of water plus chili packet (I skipped the cayenne since there were children eating) and put on medium heat.
- Drain beans (if using canned) then add to the water and chili packet.
- Finely chop onion, celery, and garlic in food processor. We use this wonderful little gadget for all of our soups. It magically eliminates “chunks” in the chili that are quickly rejected by vegetable-phobic kiddos.
- Add oil into pan then saute the veggie mixture on low heat for 3-4 minutes.
- Wash, cube and season your chicken with salt and pepper, then add into in celery/onion/garlic mixture and cook until done.
- Remove mixture from heat, add cumin and jalapenos, and stir together.
- Place ingredients of pan into pot of cooking chili.
- Bring to a boil for a few minutes then cover and leave on simmer for several hours.
. . . .
So there you have it. White Bean Chicken Chili for your Wednesday. Perfect for a chilly night by the fire.
Let me know how you like it : )