Three- Bean Chili

Three-Bean Chili

All You JANUARY 2009

• Yield: 4 Servings
• Cook time:25 Minutes
• Prep time:5 Minutes
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Ingredients

• 2 slices bacon, cut into 1/4-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup chili powder
• 1 15-oz. can white beans, drained and rinsed

• 1 15-oz. can kidney beans, drained and rinsed
• 1 15-oz. can black beans, drained and rinsed
• 1 28-oz. can diced tomatoes
• 1 cup canned low-sodium chicken broth
• Salt

Preparation

Cook bacon in a skillet over medium heat until softened but not crispy, about 2 minutes. Drain all but 1 Tbsp. fat from skillet. Add onion and garlic and cook over medium-high heat, stirring, until onion has softened, about 3 minutes. Stir in chili powder and cook, stirring, for 30 seconds.

Stir in beans, tomatoes and broth and bring briefly to a boil. Turn heat to medium-low and simmer until chili is slightly thickened, about 15 minutes. Season with salt and serve.

White Bean and Chicken Chili

White Bean and Chicken Chili

One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin.

All You JULY 2007

• Yield: 6 Servings
• Cook time:8 Hours
• Prep time:30 Minutes
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Ingredients

• 2 (15 oz.) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 tablespoon vegetable oil
• 2 whole bone-in chicken breasts (3 lb.)
• teaspoon salt and black pepper

• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 (4 oz.) cans roasted green chilies, drained
• 1 cup water
• 1 tablespoon ground cumin

Preparation

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.