White Bean Chicken Chili

Ingredients

1 pound of cooked chicken (cut up in bite-sized pieces or ground)
1 medium yellow or white onion –medium dice
2 mediums stalks celery – dice
1 large carrot –medium dice
4 cups to 6 of chicken stock (depending on how thick you want your chili)
1 cup to 1-½ chicken gravy (either leftover or canned/bottled)
1 yellow or orange bell pepper –medium dice
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
Salt and pepper to taste
2 tablespoons Olive Oil

Preparation

1
Cover the dry beans with water (2 inches above beans) in a dutch oven and allow to soak overnight.
2
Drain off water and set aside.
3
In the Dutch Oven, sauté the onion, celery, carrot and garlic in the Olive Oil until just tender.
4
Add the beans, chicken stock and dry spices.
5
Allow to come to a boil then cover and turn it down to simmer for about 3 hours or until the beans have become tender.
6
Stir in the cooked chicken, chicken gravy, bell pepper and canned chilis.
7
Simmer for an additional 20 mins. Salt and pepper to taste.
8
Serve in bowls topped with shredded cheddar or monterey jack cheese and a dollop of sour cream and a little green onion.

Tools

About

You can also make this in a crock pot – just remember to not add the chicken, gravy, bell pepper and canned chilis until the last ½ hour for best flavor.

I cooked a big roasting chicken in the crockpot the day before and used the leftover meat and gravy in the chili. I made mine in the crockpot on high for 1 hour and then down to low for the next 4 hours. I think cooked ground chicken would be nice to give it a more chili-like texture (similar to chili made with ground beef). I don't like my chili too spicy so I didn't use any jalepenos. If you like things hot and spicy throw those jalepenos in and possibly use a bit more chili powder.

Yield:

6

Added:

April 1, 2010

Creator:

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