Chicken Chili

Beans are one of the cheapest way to feed a lot of people. Our grocery budget these days is almost invisible so we eat a lot of beans. Black beans, white beans, red, kidney, pinto. Key ingredient in this is the cumin. Don’t leave that out or substitute it.

2 cups dry navy beans
1 cup chicken broth
2 cans green chiles
dried onion flakes (or real diced onion)
2 chicken breasts w/out bones or bones removed

cilantro (optional, just as a topping)


Cook the chicken breasts and shred. TIP: if you have a kitchenAid stand mixer use it to shred your chicken, no fuss, no mess, and it’s fast!

Put all the other ingredients together and cook preferred method, I use the crockpot high 4 hours if you soak the beans, 6 if you don’t, or overnight, or I use the pressure cooker, about 50 minutes, 30 if you soak the beans first.

Top with sour cream and cilantro.

Great with Jiffy copycat homemade cornbread, too. I’ll post a recipe for that later.


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