When I started creating this recipe, I originally set out to make white bean chicken chili. As you can see, I somehow strayed away from the original plan! It started when I realized I couldn't add tomatoes because then it obviously wouldn't be white. You know I don't enjoy having limitations, so I just decided to go with it (and then got carried away). The result was this delicious chili dish that both Stephen and I LOVED! The plan is to make this again sometime in the next few weeks so I can stockpile a bunch in the freezer for when Baby Girl gets here...thinking ahead!
2 Shredded Chicken Breasts (follow link for easy instructions on how to shred chicken)
2 tbsp. of extra virgin olive oil
1 large onion - chopped
1 red chili pepper - chopped
1 yellow pepper - diced
1/2 yellow zucchini squash - diced
2 stalks of celery - diced
2 cloves of garlic - minced
2 cloves of garlic - minced
4 cups of chicken broth
4 cans of beans ( i used cannelini, red kidney, pinto and great northern) - drained and rinsed
1 can of diced tomatoes with green chilis
1 can of chopped green chilis
1 tbsp of cumin
1 tbsp of chili powder
Salt and pepper (to taste)
Fresh cilantro - 2 tbsp chopped
Cooked quinoa or rice (I used quinoa)
Avocado, sour cream, and shredded cheese (I used white cheddar) for topping!
Directions:
1. Sautee onions, peppers, squash, and celery over medium to medium high heat until it starts to soften (about 5-6 minutes). Add garlic, and cook for another 3-4 minutes (stirring often).
2. Add broth, beans, seasoning (cumin, chili powder, salt, and pepper), tomatoes, green chilis, cilantro, and shredded chicken. Bring to a boil.
3. Lower the heat to a simmer, cook with lid on for 1-2 hours - stirring every 15 minutes.
4. Serve over quinoa, top with sour cream, sliced avocado, and cheese.
I hope you all enjoy this as much as we did!
I hope you all enjoy this as much as we did!
