To kick off this week of One Pot Wonders, I’m sharing one of our absolute favorites. You are probably familiar with this sister to classic chili, savory and smokey White Bean Chili. This is a super quick meal to prepare, taking less than 30 minutes. You can also simmer it in a crock pot so it’s ready by the time you get home from work. I usually make this recipe with turkey, saving leftovers from the Thanksgiving or Christmas turkeys. You can also use shredded chicken. If I have other veggies on hand, I’ll throw them in to the chili as well (zucchini, celery, bell pepper, carrot, kale), sauteing until softened with the onion.
This one pot wonder is perfectly paired with a hefty slice of Coconut Flour Bread.
White Bean Chili
Makes 8 Servings
2 Tbsp coconut oil
1 large onion, chopped
1 cup mild green chilies, chopped (fresh or canned)
6 cloves garlic, minced
2 cups great northern beans, rinsed
2 cups white kidney beans, rinsed
48 oz organic sodium-free vegetable broth (check the label for sugar and preservatives)
1 Tbsp ground cumin
1 Tbsp dried oregano
2 tsp fresh black pepper
1/2 tsp white pepper
1/4 tsp cayenne
1-2 cups cooked free-range turkey or chicken, shredded
Sea salt to taste
1.) Heat oil in a large stock pot and add onion, chilies, and garlic. Cook for a few minutes until tender.
2.) Stir in beans, broth, cumin, oregano, and cayenne. Bring to a boil, reduce heat, cover and simmer 10 minutes. As chili simmers, you can mash or puree some of the beans to thicken the chili (optional).
3.) Add turkey/chicken. Cover and simmer for another 10 minutes. Add sea salt to taste. Serve. Fresh parsley or cilantro taste great sprinkled on top!
You can prepare this meal in the crock pot, simmer on low for 4 hours and it’s ready!