Chilly fall afternoon on the soccer field? We’ve got a chili for that! If you’ve got leftover chicken and a tween prep cook, you’re on your way to a warm, hearty delicious dinner that everyone will love.
White Bean Chicken Chili
Serves: 6 with some leftoversPrep Time: 45 minutes (if you roast the potatoes)Simmer Time: 20 minutesTotal time: 1 hour 5 minutes
4 cups diced cooked chicken
2 cups diced potatoes, boiled until just tender - about 5-6 minutes, or roasted at 400 for 15 minutes
2 ½ cups white beans - we used Great Northern
½ cup chopped poblano peppers - fresh or canned
¼ cup diced onions - sauteed in a little butter just until translucent
1 tsp salt
1 tsp black pepper
2 tsp cumin
2 cups vegetable broth
½ cup shredded cheddar cheese, plus more for topping
Boil or roast potatoes, sautee onions, and chop poblanos.
In a large heavy bottomed sauce pan, combine all prepped ingredients except cheese. Stir to combine.
Heat to a low boil over medium heat, then reduce heat slightly and allow to simmer, stirring gently occasionally, for 20 minutes or until the chili starts to thicken up a bit.
Remove from heat, add ½ cup of grated cheddar and stir until it melts into the chili.
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