My White Bean Chicken Chili

I don't know if you guys can tell, but the weather is slowly but surely warming up here. I think we're ready to open up the pool and start enjoying our time outside again. Before it gets too warm, I wanted to make sure I share with you another Gosnell favorite. This one is great because I can cook it relatively quickly on the stove or if I have a busy day I can toss it all in a crockpot and it still turns out great! If you choose to do so you can either cook it on high for 4-6 hours or low for 8-10 hours in your crockpot. Below is the recipe for cooking it on the stove. 

Ingredients:

  • 1 Tbsp. Butter

  • 2 Tbsp. Olive Oil

  • 1 White Onion (Diced)

  • 1 of each Red, Yellow and Green Bell Peppers (Seeded and diced)

  • 3 small/medium Red potatoes (chopped. I leave on the skin)

  • 2 Tsp. Ground Cumin

  • 2 Tsp. Chipotle Powder

  • 2 Tsp. Kosher Salt

  • 4 Garlic Cloves (minced)

  • 2 Cans of Navy Beans (drained) Canneloni Beans also work.

  • 1 Bottle of White Ale/Beer

  • 1 Rotisserie Chicken (Shredded). I use desired amount.

  • 4 Cups Chicken Broth

Directions:

  1. Melt the butter and add Olive Oil.

  2. Add White onion, Bell Peppers and Potatoes with the Cumin, Chipotle Powder and Salt. Saute for 5-10 minutes

  3. Add Garlic

  4. Stir in the Beans and Beer

  5. Cook for another 10-15 minutes then add the Chicken and Broth. Cook on high until reduced by half.

  6. Cook until desired thickness

***We love to serve ours with Cheddar Cheese and Chives. I also make my family biscuits with them as well. They LOVE it!

Let me know how you guys like it and as always...MANGIA!

 

Ciao!

Sarah xoxo

FoodSarah GosnellRecipe, Chili, Chicken, Comfort Food