1 1/2 c. chopped onions
2 garlic cloves, minced
1 T. oil
2 boneless, skinless chicken breasts, cubed
2 cans (15 oz.) white kidney beans, rinsed and drained
1 can (15 oz.) great northern beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chilies
2 t. cumin
1/2 T. oregano
1/4 t. salt
1/8 t. cayenne pepper
Shredded Monterey Jack cheese
Cook chicken, onions and garlic in oil until tender. Transfer to a crock pot. Puree one can of kidney beans in a food processor or blender until smooth. Add bean puree and remaining ingredients, excluding cheese to the crock pot; stir well. Cover and cook on low for 6-7 hours. Top with cheese.
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Tips: This new take on chili had great flavor and wasn't too spicy. When pureeing the beans, you will probably need to add a few tablespoons of water. Make Easy Corn Bread at dinner time since you let the crock pot do the work during the day. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes