Every Wednesday live at 6:30pm EST on my Facebook page. Join the show and cook along with me and my kids.
This week’s live cooking show will be a family favorite; white bean chicken chili. It’s quick and easy for those weeknights when you just need to get something on the table. I posted this recipe awhile ago and it truly stands the test of time.
This recipe only takes one pot and start to finish in about a half an hour. It’s also gluten-free, dairy free (skip the sour cream), and if you skip the chicken and use vegetable broth it’s vegan. So get your can-opener ready and cook this tonight.
White Bean and Hominy Chicken Chili
You’ll need:
- 1 roasted chicken deboned and shredded
- 1 large can or 2 cans of hominy
- 1 large can or 2 cans of chickpeas
- 3 cans of white beans (navy, cannellini, etc…)
- 1 cup of cilantro cooking base
- 1 small can of minced green chilis
- 1 can of coconut milk
- 1-2 cups of chicken stock
- 1 medium onion diced
- 2-3 garlic cloves diced
- 2 tsp garlic powder
- 2 tsp Salt & Pepper to taste
- Sour cream (optional to keep it dairy free)
- Fresh cilantro chopped
- Hot sauce to taste
- Fresh bread and/or oyster crackers
Step 1: Cans
- Sautee the onion and garlic in the pot with a Tbsp of olive oil
- Open up all of the cans
- Drain most of the liquid
- Add the beans to the pot and set it to medium heat
- Add chicken stock
- Add green chilis
- Add cilantro cooking base
- Add coconut milk
- Stir well and stir occasionally
Step 2: Chicken
- Debone the chicken
- Shred the meat
- Add the chicken to the pot
- Add garlic powder, salt, & pepper to taste
- Stir well and stir occasionally
Step 3: Serve
- Ladle into bowls
- Add a dollop of sour cream
- Add a few pinches of fresh cilantro
- Serve with oyster crackers or fresh bread
- Enjoy, and even have leftovers for your kid’s lunch
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