White Bean Chili
Cool weather is here...Although White Bean Chili can be enjoyed anytime of the year! Full of fiber from white beans, onion, and garlic to feed your happy gut bacteria, spices like cumin to aid in digestion, and healthy protein from organic chicken. Oh and the broth...the flavor is all about the broth so give it some love. This makes 4-5 hardy servings. About 300 calories, 27 grams of protein, and 16 grams of fiber!
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- 1 lb Dried Small White Beans or Northern White Beans
- 2 pounds Organic Boneless Skinless Chicken Thighs
- 4 T Olive Oil
- Large Diced Yellow Onion
- 2 T Crushed Fresh Garlic
- 1 Can Chopped Green Chilies
- 1 tsp or more Cumin Powder
- 2 tsp Ground Oregano (I like fresh out of my garden)
- 2 tsp Cayenne Pepper
Wash and soak the beans in water for an hour.
Brown chopped onion and garlic in oil until translucent, add the chicken thighs and brown thoroughly on both sides. Add clean filtered water about and inch over the top of the chicken and boil on high. Add sea salt to taste and add more water when it boils down. This is the most important step. You want the broth to be a rich golden color with a rich flavor.
When the broth is ready and the chicken is cooked…Remove the thighs and add in the beans, and chopped chilies. Keep the heat on high. Cut the chicken into cubes and add to the beans while they are cooking. Add water and salt as needed. You must taste 🙂
When the beans are ready, add the cumin, oregano, and cayenne pepper to your spicy preference. Cook on low for another 10 minutes stirring in the spices.
Serve with salad, roasted vegetables, fresh herbs such as basil and oregano, or cornbread if desired. Or all alone. It also tastes unbelievable with a side of yogurt with minced garlic and shallots. I will add that one later. Remember always use organic ingredients if possible and wash everything thoroughly. Even the chicken. Enjoy!
- Amount per serving
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