by Chef Mark Alan
This white bean chicken chili is a simple and satisfying meal that your entire family will enjoy. It combines fresh vegetables with canned white beans and tomatoes to make a quick and delicious home-made meal. While it’s simmering on the stove, bake a quick batch of easy corn muffins; they go great with this dish! For extra flavor and simplicity, use the breast meat from a store-bought rotisserie chicken. Serves 8.
White Bean Chicken Chili
INGREDIENTS:
2 T. vegetable oil
1/2 red pepper – deseeded and diced
1 medium sized white onion – diced
1 lb. cooked chicken meat – diced
1 cup chicken stock
1 can (16 oz.) diced tomatoes – undrained
2 cans (16 oz.) great northern white beans – undrained
2 teaspoons Chef Mark Alan’s Rio Grande Seasoning (available online)
(OR use a good quality chili seasoning)
1/2 teaspoon black pepper
salt – to taste
1/2 jalapeno – finely diced (optional-for more heat)
juice from 1 lime
DIRECTIONS:
Heat oil in a 4-5 quart sauce pan. Add onion and pepper and saute until soft. Add the remaining ingredients (except lime juice) and simmer for 20 minutes. Stir in lime juice before serving.
With over 20 years as a cooking instructor and professional chef creating simple and delicious foods, Chef Mark Alan has earned the title of “The Well Seasoned Chef”. He has his own signature line of all-natural sauces and seasonings to provide you with “cooking confidence” in every dish you make. To learn more about Chef Mark, visit www.ChefMarksKitchen.com.
Tags: chef, chili, family, food, health, healthy meals, home, quick meals
No comments
