30 Minute White Bean Chili Food

30-MINUTE WHITE BEAN CHICKEN CHILI

Steps:

• Melt ghee in a large stock pot on medium-high heat. sauté onion in hot ghee until tender, 2 to 3 minutes. Pour chicken stock into the pot; add the white beans, green chilles, garlic, cumin, and ancho chili powder. Bring to a boil, stir, and cook at a simmer until beans soften, 8 to 10 minutes. While the chili simmers, remove skin from the rotisserie chicken; discard. Strip meat from the bones, shred, and add to the chili; cook for an additional 10 minutes.

30-MINUTE WHITE BEAN CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.
• Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper.

30-MINUTE WHITE BEAN CHILI

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.

WHITE BEAN CHILI

Steps:

• In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
• Serve topped with cheese.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Place stock pot on high heat, add olive oil, chopped onions and ground chicken
• Cook stirring frequently for about 7 minutes, turn heat to medium if needed
• Sprinkle generously with sea salt and freshly ground pepper
• While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
• Add garlic, chili powder, cumin and cayenne to meat and onions
• Stir and cook for another minute until fragrant, be sure to mix seasoning in well
• Add tomatoes, white beans, artichoke hearts, hominy and chicken stock
• Bring to a boil, cover pot with lid
• Turn down to a simmer and cook for 12 more minutes
• While chili cooks, slice avocados
• Before plating chili, taste and add more sea salt, pepper or cayenne if needed
• Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro

VEGETARIAN WHITE BEAN CHILI

Steps:

• Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot.
• Saute until soft and fragrant - about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher - you just want them slightly squished, not mashed into a paste.
• Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.
• Cool slightly and serve with your favorite toppings!

HARISSA AND WHITE BEAN CHILI

Steps:

• In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
• Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
• Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

30-MINUTE BEAN & BBQ CHICKEN CHILI

Steps:

• Combine ingredients in saucepan; bring to boil on medium-high heat.
• Simmer on low heat 10 min. or until heated through, stirring occasionally.