Monday, September 29, 2014

Chicken and white bean chili

It's a blustery day in the Garden. I've got several heaters around, some warm food and hot beverages. Check out the table and find a place. Today is about what to prepare for dinner on a day like this.

Chicken and white bean chili
1 Chicken fryer cooked and then pulled from the bone and shredded.
1 16 oz. northern white beans. Soaked over night in water.
3/4 onion chopped
2 stalks celery sliced
2 carrots chopped
1 large clove garlic chopped
1 Tbsp garlic olive oil.
5 roasted chili peppers peeled and chopped.
2 14 oz cans low sodium chicken broth
1 quart fat free half and half
Salt & Pepper to taste.
Place everything in the crock pot and cook on low 8 hours or 5 hours on high. Veggies and beans should be tender. Serve with warm up dinner rolls. Pairs well with white wine, Presecco or Riesling.

Remember a couple of weeks ago I posted about roasting peppers? I used some of that batch in this chili and it was delicious! And spicy.

1 comment:

stanalei said...

Looks like a hit. Yummm!