weight lost and walking

Monday, January 12, 2009

Winter White Bean Chili


tablespoon extra virgin olive oil
1 cup chopped onion
1 cup celery
2 tablespoon minced garlic
1 cup chopped onions
1 cup chopped carrots
1 pound of boneless skinless chicken breast shredded
2 cup chopped zucchini
½ cup of brown rice (not instant)
2 ½ cups low sodium chicken broth
2 4-oz cans mild Mexican green chilies, drained.
¼ teaspoon cumin
2 15.8 ounce cans of great Northern beans, with liquid.
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and pepper to taste
Monterrey and Colby cheese to taste
Green salsa to taste.

Heat olive oil over medium heat in a medium sauce pan. Add onions celery and garlic. Cook until garlic is aromatic approximately 5 minutes.
Place carrots in bottom of slow cooker. Top with chicken, onion, celery and garlic mixture.
Add Zucchini, rice chicken stock, chiles, and beans.
Cook in a 4 quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper.
Serve with desired amount of cheese and green salsa verde on top. Serves 7 to 9 Cooking time 4 hours and 15 minutes


  1. Ooooh, your white bean chili looks good!!! I've got one (an older Taste of Home recipe) called "Creamy White Chili" that we always enjoy. It's kinda like this one you posted, but without all the veggies, or the cheese, or rice. I may have to give this one a try soon, to see if my family likes it even better than the recipe I make. Thanks for sharing, PeppyLady!!!

    Hope you've had a good Monday!

  2. YUMMY!

    I just made chili the other day, but not nearly as lovely as the one in this recipe. Thank you :)

  3. Sounds great...I may have to try this one!

    Love Jess

  4. Ohhhh YUM! Love white chili, and this sounds like an awesome recipe. Might have to borrow it. :)

  5. I love chili but I've never had the white bean one. This recipe sounds so good, thanks so much for sharing it with us:-) xoxo


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