1 dried white Navy beans or Great Northern
1 & 1/2 quarts chicken stock 3 cloves garlic, chopped fine 1 red bell pepper, diced 1/2 cup jalapeño peppers from jar or can, chopped 4 boneless, skinless chicken breasts, cooked and diced 2 stalks celery, chopped
1 & 1/2 onions, chopped 1 tsp salt 1 tbsp olive oil 2 tsp each of: cumin, oregano, coriander 1/2 tsp cayenne pepper tortilla chips or flour tortillas shredded cheddar cheese
Tips: I just saute' all the veggies up front and throw everything into the bean pot. I add the chicken into the pot along the last - about 15 minutes before serving. Easier that way…. Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas. |