Wednesday, August 25, 2010

White Bean Chili

This soup turned out really good!  I didn't miss the chicken at all.....well, what I meant is, from a "non-pregnant food aversion" stand point, I didn't miss the chicken!  LOL  Does that make sense?!  It was fulfilling and just as tasty as I remember it!  I think my Vegetarian friends will really enjoy this soup!

One thing I would do differently is add slightly less liquid and shred the cheese instead of chunking it.  So, I've changed the recipe below to reflect my changes!

Here it is:

White Bean Chili
Ingredients:
1 block pepper jack cheese, shredded
1 block Monterey Jack cheese, shredded
1 large onion, chopped
1 16 oz. jar Salsa
2 cups Navy beans
2 cups water
4 cups chicken broth
1 Tbsp. Cumin
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Soak your Navy beans in a large bowl or pot overnight.  Make sure to cover them with about 4 inches of water.

In the morning, drain  the liquid and rinse your beans.  Pour into your slow cooker.

Add chicken broth, water, salsa, onions, cumin, salt and pepper to slow cooker and stir.

Cook on low for 8-10 hours. 

Add Monterey Jack and Pepper Jack cheese.  Turn on High for 1 hour.  

Stir and serve with crushed tortilla chips on top or on the side.
Print Friendly and PDF

2 comments:

  1. Thanks for such great ideas! I was wondering about the water in the ingredients- it wasn't listed below in the directions. Was it intended for soaking the beans or just a mistake? I wondered because you mentioned reducing the liquid. Thanks!

    ReplyDelete
  2. Hi Colby....thanks! It was actually just a mistake, so I'll go back and correct it now! I reduced the liquid in the instructions before posting it, so it should be the right amount now. Thanks for letting me know!

    ReplyDelete