Hatch Chiles, Chicken and White Bean Chili


At lunchtime, why spend money buying food that makes you plump? This crockpot chili is easy to make on a Sunday afternoon. Then, just add it to tupperware Sunday night, and you have healthy, delicious lunches for the week.

Chili Lunch!
Chili Lunch!

Chop up 2 carrots, 2 celery, and an onion. Add these to the crockpot, along with 6 cans of hatch chilis, 2 cans cannelini beans, a chicken breast, and some pinches of cumin and chili powder. Pour in 3 or 4 cups of chicken stock, and turn the crock pot on high.

Carrots, Celery and Onion (the start to many a fine meal)
Carrots, Celery and Onion (the start to many a fine meal)

After the chili cooks for about five hours, and the chicken is cooked thru, shred the chicken using two forks. Ladle the chili into your tupperwares, and top with chopped cilantro, avocado, green onions, jalapeno, and a squeeze of lime.

Chili Lunch!
Chili Lunch!

Ingredients

  • 2 carrots
  • 2 celery
  • 1 sweet onion
  • 6 cans of hatch chilis
  • 2 cans cannelini beans
  • 1 chicken breast
  • some pinches of cumin and chili powder
  • 3 or 4 cups of chicken stock
  • cilantro
  • avocado
  • green onions
  • 1 chopped jalapeno
  • 1 lime (for squeezing)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Hatch Chiles, Chicken and White Bean Chili”

  1. You know me so well! I do feel that soup is a rip off. But if there’s something to chew, then it’s all right.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s