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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a thick chili served piping hot and tastes wonderful no matter what the temperature outside is. I thought since I've been loading in my sweet tooth lately it was time for something good for you. My prep time and serving may be a little off. Ingredients:
1 pound great northern beans or white kidney beans, rinsed and picked over |
4 cups low-sodium chicken broth |
2 cups yellow onions, chopped |
3 large garlic cloves, minced |
2 teaspoons ground cumin |
1 1/2 ground oregano |
1 teaspoon dried ground coriander |
1 1/2 teaspoon ground cloves |
1 ( 4 ounce ) can chopped green chilies |
2 pounds boneless,skinless chicken or turkey breast, grilled and cubed |
1 teaspoon sea salt |
Directions:
1. Place beans in a soup kettle or Dutch oven
2. Add enough water to cover beans by two inches
3. Bring to a boil
4. Let boil for 5 minutes
5. Remove from heat and let stand covered for 1 hour
6. Drain and rinse
7. Discard liquid
8. *You can also soak over night if you prefer*
9. Place beans in a slow cooker
10. Add the chicken broth, onions, garlic, and seasonings
11. Cover and cook on low heat for seven hours or until beans are not quite tender.
12. Add the chilies, chicken or turkey and sea salt
13. Cook for another hour until beans are tender.
14. Serve up Hot and enjoy!
15. Nutritional Information:
16. 442 calories; 50g Protein; 4g fat; 51g carbohydrates
17. I got this recipe out of one of my healthy eating and balance diet books hope you enjoy it like we do.
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