Last week my husband and I decided to get creative, save money, and utilize different items from our freezer and pantry that were taking up space.
Well, maybe it was my idea to get creative. He just liked the money-saving part.
Anyway, I found some organic boneless chicken thighs in our freezer, along with some pantry items that could be useful, and threw together a white bean chicken chili that was so good I knew I needed to post here for my own reference, if anything!
What surprised me about this chili is how creamy it ended up being. I didn’t add any cheese or sour cream, but something about the combo of the white beans and bone broth made it thicker than a usual tomato-based and dark bean chili.
*Note: While beans may be aggravating for some people if consumed too frequently, they are still a great source of folate, minerals, and fiber – and white beans in particular are great at slowing the glucose response in the body. All these benefits are crucial for mental WEALTH.
It’s always important to listen to YOUR body and eat the things that fuel YOU.
- 16 oz dried white beans (I used Great Northern)
- 1 lb chicken thighs
- 1 green bell pepper, diced
- 1 onion, diced
- 1 can corn, drained
- 2 4 oz cans green chilies
- 32 oz chicken bone broth or regular chicken broth
- 1 tablespoon salt (or more, to taste)
- 1 1/2 tablespoons garlic powder
- 2 tablespoons cumin
- 1/2 tablespoon pepper
- Cayenne pepper to taste
- Soak the dry beans overnight as directed on package.
- In a slow cooker, add all ingredients as listed above.
- Cook on low 8-10 hours.
- Adjust seasonings to taste.
- Top with cilantro, jalapenos, cheese, sour cream, or dairy free substitutes of your choosing. (I think it would be great to add the cream from canned coconut milk to make it even creamier!)