Thursday, October 24, 2013

White Bean and Chicken Chili - Gluten-Free

This soup came about from leftovers I had from making my Fall Harvest Soup!  I actually had an entire other batch of the soup prepped and ready for a demonstration and it was cancelled a few hours before it was to begin.  I didn't want to make a whole other batch, so I improved and made something completely different!  Boy, and I happy I did!!!!

This "chili" I'm calling "chili" because it tastes like chili, but is the consistency of soup.  It has an incredible amount of flavor and is just the right amount of spicy for a good chili!  It is delicious all on it's own, but my husband felt it was even better with some "fixings."  I used a sprinkling of Mexican blend shredded cheese, a dollop of non-fat plain Greek yogurt and a few crushed tortilla chips.  YUM!  You can decide how you want to eat your chili!

Just a note: If you don't have better than bouillon, use chicken broth.

I hope you enjoy this deliciousness!

Servings: 6-8

2 lbs. boneless skinless chicken, cut into bite-sized chunks
1/2 cup Navy beans, soaked overnight, rinsed
1/2 cup Northern beans, soaked overnight, rinsed
1/2 cup carrots, chopped
1 1/2 cups onion, chopped
14.5 oz. can petite diced tomatoes
10 oz. can diced tomatoes with lime juice and cilantro
5 cloves garlic, minced
6 oz. tomato paste
I Tbsp. cumin
1 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
8 tsp. better than bouillon chicken
8 cups water

Directions: (Use a 5 quart or larger slow cooker for this)
*Make sure you've soaked your beans overnight previous to starting this recipe.
In the bottom of your crock, place the chicken, navy and northern beans.

Add the carrots and onions

 and both cans of tomatoes.

 Add in the minced garlic

and tomato paste.

Next, add the cumin, chili powder, salt and pepper.

Sprinkle the better than bouillon over the top
 and add the water.  Give it a stir.

Cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.

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