White Bean Chicken Chili


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


Cover the dry beans with water (2 inches above beans) in a dutch oven and allow to soak overnight.
Drain off water and set aside.
In the Dutch Oven, sauté the onion, celery, carrot and garlic in the Olive Oil until just tender.
Add the beans, chicken stock and dry spices.
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.
Stir in the cooked chicken, chicken gravy, bell pepper and canned chilis.
Simmer for an additional 20 mins. Salt and pepper to taste.
Serve in bowls topped with shredded cheddar or monterey jack cheese and a dollop of sour cream and a little green onion.




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.




Thursday, April 1, 2010 - 10:28am


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