3 Cup (48 tbs), shredded or cut into cubes (Already Salted)
Canned great northern beans
15 Ounce, undrained
1 Tablespoon (Or More, To Taste)
1⁄2 Teaspoon (Or More, To Taste)
3 Cup (48 tbs) (Adding More If Needed As Chili Cooks)
In a large Dutch oven, sauté 1chopped onion, ½ chopped green bell pepper, ½ chopped red bell pepper, and 2 cloves minced garlic in 2 tablespoons olive oil until soft. Add 3 cups cooked, shredded chicken and (3) 14.5-oz. cans undrained great northern beans. Add 3 cups of water and stir until ingredients are well-blended. Bring to a boil over medium heat. Reduce heat to low and cook for about 1 hour. Add water as chili cooks, if needed. Taste for salt, chili powder, and cumin as chili cooks, and add more, if needed. My chili did not need any extra water, salt, chili powder, or cumin. It was delicious! Serve White Bean Chicken Chili with Zesty Pepper-Jack Cornsticks for a hearty and tasty meal. Enjoy! --Betty
Need an easy tasty slow-cooker meal to treat your family tonight? Crowd-pleasing and convenient to make a bowl of white bean chicken chili will warm up your heart and soul on chilly weeknights. Stream the video recipe to get whomping this classic in the kitchen.