my navy & black bean chili
I made this up as I went along from items I already had on hand and came up with a very tasty chili.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
8 servings
Ingredients
- 1 tablespoon butter
- 1/4 cup onions, chopped (yellow)
- 2 large stalks of celery, sliced in chunks
- 1/4 cup mild banana pepper rings, chopped
- 3 cups chicken stock
- 1 jar 48oz. navy beans, cooked
- 2 cans 12.05oz. each white chicken breast meat juice & all, shred the chunks up
- 1 jar 24oz. thick and chunky salsa (i used mild)
- 1 can 19oz. progresso black bean soup
- - *see options for toppings, below
How To Make my navy & black bean chili
-
Step 1In a medium fry pan let your pad of butter melt over medium low heat until melted. Then add your onions and celery and banana peppers saute but not burn about 10 minutes or until somewhat soft, watch closely.
-
Step 2In a dutch oven pot over a low/medium heat, add your butter/onion mixture and chicken stock. Then add navy beans, shredded chicken, salsa, and black bean soup. Cook about 20 minutes, or until chili has heated through and serve.
-
Step 3*Optional toppings- Sour Cream, Crackers (all sort), Taco chips, Tortilla strips, Frito's, Crumbled cornbread, French Fried onion rings, Shredded cheese, Croutons etc....
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Bean Soups
Category:
Chili
Tag:
#Quick & Easy
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes