Travel Magazine

WIAW (4) & White Bean Chicken Chili

By Travelspot06 @travelspot06
What I noticed when I looked back on my last month of posts, is that April must be bean month over here. First, there was Stone Soup, then Hummus and now, White Bean Chicken Chili. I guess it goes without saying that I eat a lot of beans? (so much so that Lisa sent me this recipe, which I will be trying soon!) I do eat a lot of beans, because they are cheap and easy, last a while, you can make a big pot of them, they are good and they are an excellent source of protein. Since I eat little meat, I use beans as my main protein source.
I have made chili before and subbed chicken instead of beef, but this time I wanted to also ditch the tomatoes and see how it went. The results are in; it was fabulous. So here is the recipe. Note, I often toss in a "little of this, little of that" so try this, and if it needs something, feel free to throw a little of your spice to the mix!
WIAW (4) & White Bean Chicken Chili White Bean Chicken Chili 
- 1 tbsp olive oil
- 1 Yellow Onion, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tbsp flour
- 4 cups chicken/veggie stock
- 12-16 oz chicken breast, cubed
- 2 cups dry beans -- I used Navy (1 1/2 cups) & Black Eyed Peas (1/2 cup) (Soak these for a couple of hours or overnight)
- 1/2 cup lentils  -- I used red ones (just for fun!)
- 1 Serrano pepper (the green one about the size of your index finger), minced
- 1 can or frozen bag of corn
A pinch or two each:
- cumin
- oregano
- fennel
- red pepper flakes
- salt and pepper
Put olive oil in pan. Sweat onions, celery and carrots for about 5-7 minutes. Add garlic and chicken. Cook until chicken is done, about 10 minutes. Add flour, stir until mixture thickens, about 3-5 minutes. Add chicken stock.
Add remaining ingredients. Cook for about 2 hours, until beans are soft. Mixture should be slightly thick. Mine turned out Pretty. Darn. Spicy. I used the packets of red pepper flakes you get from a pizza place. 4 of them. But I like spice so it's all good. You may want to skip that part (and the Serrano) if you don't like things spicy! (idea for this recipe taken from here) **Makes approximately ten 3/4 cup servings. Each serving = 220 calories.
And now, What I ate Wednesday, hosted by Jenn at Peas and Crayons.  WIAW (4) & White Bean Chicken Chili
WIAW (4) & White Bean Chicken Chili  Breakfast: Oatmeal w/ pumpkin & sesame seeds & strawberries / coffee x 3 / gummy vitamins
WIAW (4) & White Bean Chicken Chili  Lunch: Quinoa pasta with broccoli, mushrooms and green beans Snack: coconut water / brownie bite / orange / chocolate treat / celery w/ hummus / apple (not pictured)
WIAW (4) & White Bean Chicken Chili  Dinner: White Bean Chicken Chili / beets / cottage cheese (straight from the tub; yes, that's how I roll) 
As you can see, I eat a lot of snacks! I guess I like single servings of...a little bit of everything! I don't normally eat that much chocolate, but since I made those brownie bites, I have to keep making sure they still taste good, right? I am totally giving them away tomorrow. For real. I have no self control!
Also, I added a RECIPE page so that everything will be in one place. It's just a baby right now, but given time, it will grow. Check it out if you feel like beans. Or baking.
What did you have for breakfast today? Do you eat a lot of snacks? What is your favorite bean?

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