Easy White Bean Chicken Chili

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This was suppose to be a recipe from Food Network, but I looked at everything that needed to go in there and I was thinking “Nope! I do not have time for all of that so I changed it. I have RA and Fibromyalgia for starters, and I was just not in the mood to do too much. So here is what I did. It looks nothing like the original recipe. I really went out on the fly.

1lb of dry navy beans

6 cups of chicken broth

2 boneless chicken breasts

1 1/2 cup of fresh spinach or however much you would like! (frozen spinach-note it will add more water to your chili and dilute your chicken broth)

1 tsp of white pepper

1 1/2 cup of red bell peppers chopped (I already had some frozen in my fridge plus I thought it would bring color along with the spinach)

1/2 tsp of garlic salt

one package of chili seasoning ( I think I should have used two packs or at least a half of another pack)

The first thing I do is read the reviews of a recipes. I knew right away the problem with the way some people did their recipe. If you have dry beans soak them over night! They soak up liquid/water. If you try to soak then a few hours or not at all they will soak up your chicken broth and you will need to add so much more broth. And more than likely, people added water which dilute the seasoning and the chicken broth. Therefore, rendering their chili bland!

I seasoned and baked the chicken instead of pan searing it. I used 5 cups of chicken broth and beans to a pot and brought them to a boil and let them simmer for 45 minutes. I then added the chicken, the sixth cup of broth and packet of chilli seasoning. I simmered for another hour. I then added the spinach, red bell peppers and simmered another 20. ( you will warm it up over the next few days or freeze). It tastes delicious with shredded pepper jack cheese or mozzarella or whatever you like. We had garlic toast with ours. This was easy and you can take your time.It’s a good recipe for those of us who may not be able to use our hands to do so much cutting or standing for long periods of time. We ate it the first day, the second day and then gave some away. I had it for lunch after a few days later. I was thinking you could add other types of white beans, vegetables, but don’t forget to soak them and to add more broth. Letting it simmer down more because you don’t want it as a soup….or do you?  I do have a plan to kick this recipe up a notch next time.

~Nikki

 

 

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Author: Nikki

A modern day Renaissance Woman. A Creative and Spiritual Being. Author of Fiction and Non-fiction. Writer. Fashion. Art. Music. Food. History. Travel. A bit of a philosopher I am told. Dreamer. Entrepreneur.

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