Warm and creamy packed with flavor white bean chili.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Servings: 8
Ingredients:
» 1 10-once can Chicken in water (or 1lb Ground Turkey)
» 2 15.8-ounce cans Great Northern Beans
» 2 15.8-once cans Cannellini Beans (or any kind of white bean)
» 2 Tbsp Extra Virgin Olive Oil
» 5 Cloves Garlic
» 1 Medium Onion
» 1 Medium Bell Pepper
» 1 Medium Zucchini
» 1 tsp Cumin Powder
» 1 tsp Dried Oregano
» 1 tsp Paprika
» 1/8 tsp Cayenne Pepper (optional)
» ¼ tsp Black Pepper
» ¼ tsp Himalayan Salt
» 4 Cups (32 ounces) Vegetable Broth (or Chicken Broth)
Directions:
Open cans of beans and rinse till bubbles are gone, set aside.
Chop up garlic, onion, bell pepper and zucchini.
Heat up a large pot over medium heat with olive oil for about 1 minute. Add in garlic and onions, cook for 2 minutes.
Add in pepper and zucchini and cook for another 2 minutes. While veggies are cooking in a small container put all spices together. Add in spices once 2 minutes are up and cook for 1 minute. Add in beans and vegetable broth and combine.
Once it starts to boil turn heat down to low and simmer for 20 minutes. After 20 minutes use a potato masher and mash beans till it is slightly creamy. Drain canned chicken and add to chili combine.
Top with Parmesan cheese and hemp seeds.
Cooking Tips:
If you are using ground turkey, make sure to cook it before the garlic and onions till done and put in a bowl till after it simmers for 20 minutes and add back in after using the potato masher.
Macros per Serving:
Protein: 17.8 g
Carbs: 35.2 g
Fat: 4.1 g
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