Food Storage Recipe: White Bean Chicken Chili

Monday, October 24, 2011
All this cooler weather has definitely put me in a fall kind of mood (finally)! On the menu for dinner last night were two great options that came directly from food storage - hooray!

White Bean Chicken Chili

4 cups chicken broth (I had some leftover from canning chicken, but you can also use canned/boxed or bouillon)
3 cups cooked shredded or chopped chicken
3 cans great northern or white beans, rinsed and drained
1/4 cup dehydrated minced onions
1-2 4oz cans diced green chilis (my family likes about 1 1/2 cans)
4 cloves minced garlic
2 tsp ground cumin
1 tsp oregano (ground or crushed is best)
2 cups shredded Monterey Jack cheese

Place all ingredients except cheese in slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. (Or you could do this on the stovetop and cook for 30 minutes or so.) About 10 minutes before serving, add in the cheese and stir until melted.

Serve. You can add toppings such as sour cream, chives, Fritos, extra cheese, etc., if desired.

We paired our chili last night with Awesome Cornbread (also made from food storage).