Spicy White Bean Chili
Ingredients:
- 1 yellow Onion, chopped
- olive oil 2 Tbsp.
- great northern beans 1 can
- 4 cloves of garlic, finely minced
- cumin 2 tsp
- cloves 1/4 tsp
- oregano 1 1/2 tsp
- cayenne pepper 1/2 tsp
- mild green chilis 1 cup (2 4 oz. cans)
- veggie broth 3 cups
- salt 1 tsp, or to taste
- pepper 1/2 tsp
- fresh parsley 2 Tbsp.

In a slow cooker, combine all ingredients except the parsley. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly) Sprinkle parsley over top, stir and enjoy!

SPICY WHITE BEAN AND CHICKEN CHILI

INGREDIENTS

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced greeSpicy White Bean Chili
Ingredients:
- 1 yellow Onion, chopped
- olive oil 2 Tbsp.
- great northern beans 1 can
- 4 cloves of garlic, finely minced
- cumin 2 tsp
- cloves 1/4 tsp
- oregano 1 1/2 tsp
- cayenne pepper 1/2 tsp
- mild green chilis 1 cup (2 4 oz. cans)
- veggie broth 3 cups
- salt 1 tsp, or to taste
- pepper 1/2 tsp
- fresh parsley 2 Tbsp.

In a slow cooker, combine all ingredients except the parsley. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly) Sprinkle parsley over top, stir and enjoy!

SPICY WHITE BEAN AND CHICKEN CHILI

INGREDIENTS

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced

PREPARATION

Soak beans overnight in enough cold water to cover. Drain.
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

----------------------------------------------------
This super easy Spicy White Chicken Chili is the perfect food to combat this cooler weather!
I used to hate jalapenos. I also used to hate cooking. Funny how things change!! This Spicy White Chicken Chili is a staple at our house this fall. Full of flavor and made in minutes. It doesn’t get easier, or tastier, than this.
I adapted this recipe from one of my very favorite blogs, Gimme Some Oven. I finally got to meet Ali at ChoppedCon last weekend and she was just as sweet in person as she is on her blog. Her photos are A-MAZ-ING…like, wow. If you haven’t seen her site, you’re missing out! You can see her original recipe HERE. I added the spicy factor and used a tad more chicken, but the base is the same. Brilliant!
If you’re not a fan of feeling like you’re hanging out with a close-talking fire breathing dragon, you can leave out the peppers. Or change them up. I used jalapenos and poblano peppers. If you want it REALLLLLY spicy, use serrano peppers. I left the seeds out, but leaving the seeds in will give it even more of a kick. If you’re looking to burn your mouth off, you’ve come to the right place.
I loaded it up with lots of sour cream, shredded cheese, green onion, and more jalapenos . It’s winter, time to eat right! Nothing better than hot, spicy, delicious soup that’s ready in under 30 minutes. Right up my alley in every way.

Easy Spicy White Bean Chili Recipe

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Spicy White Bean Chili
Ingredients:
- 1 yellow Onion, chopped
- olive oil 2 Tbsp.
- great northern beans 1 can
- 4 cloves of garlic, finely minced
- cumin 2 tsp
- cloves 1/4 tsp
- oregano 1 1/2 tsp
- cayenne pepper 1/2 tsp
- mild green chilis 1 cup (2 4 oz. cans)
- veggie broth 3 cups
- salt 1 tsp, or to taste
- pepper 1/2 tsp
- fresh parsley 2 Tbsp.

In a slow cooker, combine all ingredients except the parsley. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly) Sprinkle parsley over top, stir and enjoy!

SPICY WHITE BEAN AND CHICKEN CHILI

INGREDIENTS

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced

PREPARATION

Soak beans overnight in enough cold water to cover. Drain.
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

----------------------------------------------------
This super easy Spicy White Chicken Chili is the perfect food to combat this cooler weather!
I used to hate jalapenos. I also used to hate cooking. Funny how things change!! This Spicy White Chicken Chili is a staple at our house this fall. Full of flavor and made in minutes. It doesn’t get easier, or tastier, than this.
I adapted this recipe from one of my very favorite blogs, Gimme Some Oven. I finally got to meet Ali at ChoppedCon last weekend and she was just as sweet in person as she is on her blog. Her photos are A-MAZ-ING…like, wow. If you haven’t seen her site, you’re missing out! You can see her original recipe HERE. I added the spicy factor and used a tad more chicken, but the base is the same. Brilliant!
If you’re not a fan of feeling like you’re hanging out with a close-talking fire breathing dragon, you can leave out the peppers. Or change them up. I used jalapenos and poblano peppers. If you want it REALLLLLY spicy, use serrano peppers. I left the seeds out, but leaving the seeds in will give it even more of a kick. If you’re looking to burn your mouth off, you’ve come to the right place.
I loaded it up with lots of sour cream, shredded cheese, green onion, and more jalapenos . It’s winter, time to eat right! Nothing better than hot, spicy, delicious soup that’s ready in under 30 minutes. Right up my alley in every way.

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