Yield 4 servings Number Of Ingredients 13 Steps:
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 serve. Enjoy!
Time 1h Yield 60 Number Of Ingredients 13 Steps:
Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender. Add turkey. Cook until done, stirring occasionally to break up meat. Drain. Stir in tomatoes, chicken broth, mustard, chili powder and pepper. Heat to a boil. Reduce heat. Simmer for 10 minutes. Stir in beans and corn. Cook 5 minutes. Top with tortilla chips, shredded cheese and cilantro, if desired.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 8h30m Yield 6 servings Number Of Ingredients 17 Steps:
Soak the beans for six hours or overnight. Drain and reserve. Peel and dice onions and carrots. Trim and dice celery. Heat oil in a large pot. Add onions, carrots and celery and saute until soft. While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes. Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley. Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached. Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano. Remove from heat and let cool slightly. Remove bay leaf.
Time 1h20m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 13 Steps:
Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside. , In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Heat olive oil in a large skillet over medium heat. Cook and stir onion, celery, and poblano peppers in the hot oil until tender, 5 to 10 minutes. Add garlic, cumin, coriander, and cayenne pepper to onion mixture; cook and stir until garlic is fragrant, about 1 minute. Mix turkey into onion mixture; cook and stir until turkey is cooked through and no longer pink, 5 to 7 minutes. Add chicken broth, cannellini beans, and oregano to turkey mixture; cover skillet and cook for 15 minutes. Stir hominy and salt into chili and continue cooking until heated through, about 15 minutes more.
Time 30m Yield Makes 6 servings. Number Of Ingredients 12 Steps:
Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender. Stir in turkey. Cook until turkey is cooked through, stirring occasionally to break up the turkey. Drain. Add broth, tomatoes with their liquid, mustard, chili powder and pepper; mix well. Bring to boil; reduce heat to medium-low. Simmer 10 minutes, stirring occasionally. Stir in beans and corn; cook 5 minutes, stirring occasionally. Serve topped with the cheese.
More about “yummy white bean chili recipes”
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Heat olive oil in a large skillet over medium heat. Cook and stir onion, celery, and poblano peppers in the hot oil until tender, 5 to 10 minutes. Add garlic, cumin, coriander, and cayenne pepper to onion mixture; cook and stir until garlic is fragrant, about 1 minute. Mix turkey into onion mixture; cook and stir until turkey is cooked through and no longer pink, 5 to 7 minutes. Add chicken broth, cannellini beans, and oregano to turkey mixture; cover skillet and cook for 15 minutes. Stir hominy and salt into chili and continue cooking until heated through, about 15 minutes more.
