30-MINUTE WHITE BEAN CHILI
This is a healthy chili made with 2 kinds of white beans and low-fat ground turkey breast. Fast, easy, and reheats well.
Provided by gigi
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.
- Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 48.7 g, Cholesterol 70.4 mg, Fat 8.5 g, Fiber 13.4 g, Protein 43.1 g, SaturatedFat 1.4 g, Sodium 1105.8 mg, Sugar 6.3 g
WHITE CHILI WITH NAVY BEANS
I prefer making this flavorful soup with homemade stock, if time permits, but canned chicken broth is fine.
Provided by RochelleS
Categories Beans
Time 13h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken, save broth, if making homemade broth.
- Add rinsed and drained navy beans and bouillon to chicken broth.
- Simmer 2-4 hours.
- Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
- Simmer 1 hour.
- Stir in sour cream and cheese. Enjoy!
- *Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
- **Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!
Nutrition Facts : Calories 305.1, Fat 17, SaturatedFat 9.4, Cholesterol 64.3, Sodium 815, Carbohydrate 14.6, Fiber 4.4, Sugar 2, Protein 23.3
20-MINUTE VEGETARIAN WHITE BEAN CHILI
I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 23
Steps:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!
Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving
WHITE BEAN CHILI
Chili can be made in so many different ways. Using white beans is a unique chili and Paula Deen's white bean chile recipe is as good as it gets.
Provided by Paula Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 1h
Yield 60
Number Of Ingredients 13
Steps:
- Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
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CHICKEN CHILI WITH NAVY BEANS | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- If using dried beans, quick-cook them: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer uncovered 45 minutes. Remove from the heat, drain, rinse, and set aside.
- Heat the olive oil over medium heat in a large saucepan. Add the onion and cook about 15 minutes, stirring constantly, until the onion has softened. Add the bell pepper, jalapeño, and garlic and cook about 5 minutes more, stirring constantly.
- Add the broth, tomatoes, beer, Worcestershire sauce, chicken, beans (if using canned beans, see note in step 5), and cornmeal and stir to mix well.
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Estimated Reading Time 5 mins
- In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft.
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- Press manual on your Instant Pot and set the timer for 25 minutes. It can take up to 15-20 minutes to pressure up. When done, natural pressure release or quick release after 10-15 minutes.
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Estimated Reading Time 8 mins
- Combine all the ingredients except for toppings in the inner pot of a 6 or 8 quart Instant Pot. I have the 6 quart Duo. Stir gently to distribute the beans and spices.
- Place the lid on the pot and turn to seal, making sure the silicone ring is in place. Turn the steam release handle on the top to "sealing" not "venting".
- Press the "Pressure Cook" button until the mode says MORE. The other modes are LESS and NORMAL. Press the +/- button until the screen says 25. This sets the timer. Do nothing at this point and in about 10 seconds it will say "ON". It will display this for about 18 minutes while the inside of the pot comes up to pressure. Then, it will display 25 and start counting down in 1 minute increments.
- After the 25 minutes of cooking time. For very soft beans, do nothing and the pressure will naturally release. This will take about 30 minutes. Or, if you prefer the texture similar to canned beans, naturally release the pressure for 15 minutes, then quick release it by turning the steam release handle from "sealing" to "venting". Be sure to keep hands and face away from steam as it releases.
INSTANT POT WHITE CHILI WITH GROUND CHICKEN AND NAVY BEANS ...
From dadcooksdinner.com
- Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight soak or a quick soak.
- Cover the beans with the 4 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
- Put the beans, 4 cups of water, and 1½ teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid.
- Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 3 minutes. Stir in the onions, garlic, and jalapeño, and then sprinkle with ½ teaspoon of salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the cumin, coriander, and oregano. Toast for 1 minute, then stir the spices into the onions.
CROCK POT WHITE CHICKEN CHILI - THE COUNTRY COOK
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- Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
- In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the slow cooker.
- Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.
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