3 16-oz cans Great Northern or Navy Beans
3 cups water [saved from when cooking chicken]
1 large onion chopped, or 2 tbsp onion flakes
1/4 tsp black pepper
red pepper flakes to taste
1 tsp fresh lime juice
5 cloves of garlic chopped, or 2 tsp garlic powder
2 tsp oregano
2 tsp cumin
5 cubes chicken bouillon
*optional* 2 cups shredded fresh spinach
Boil chicken for about 20 minutes then save 3 cups of that water to use for chili. Set chicken aside to cool and mix bean, onion, garlic, and all seasonings together. Simmer, covered, over medium heat for 1 hour. Stir occasionally. After one hour, shred chicken and add back in,
then add:
2 cups grated Monterey Jack, or Sharp White Cheddar cheese
1 cup Sour Cream[ or greek yogurt]
Stir until well blended and cheese has melted, then you’re ready to serve.
*Also good with, corn or tomatoes added in, per your own taste*
5 cloves of garlic chopped, or 2 tsp garlic powder
2 tsp oregano
2 tsp cumin
5 cubes chicken bouillon
*optional* 2 cups shredded fresh spinach
Boil chicken for about 20 minutes then save 3 cups of that water to use for chili. Set chicken aside to cool and mix bean, onion, garlic, and all seasonings together. Simmer, covered, over medium heat for 1 hour. Stir occasionally. After one hour, shred chicken and add back in,
then add:
2 cups grated Monterey Jack, or Sharp White Cheddar cheese
1 cup Sour Cream[ or greek yogurt]
Stir until well blended and cheese has melted, then you’re ready to serve.
*Also good with, corn or tomatoes added in, per your own taste*