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Thread: I am not much of a cook anymore, but

  1. #1
    Senior Member kellen46's Avatar
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    I am not much of a cook anymore, but

    I do fix a lot of meals in the crock-pot. Recently I made up this recipe for White Chili. It is delish and some can be saved in the freezer for a later meal.
    Here it is
    In a large slow cooker combine two cups of white navy beans, four cups of water, four chicken bullion cubes and let cook until beans are tender
    Add two five ounce cans of chicken, one cup of green chili salsa and let simmer for about another half to one hour. Just to blend the flavors. It makes a soupy rather than thick chili and is great with biscuits or corn bread. I really like it for a cooler fall afternoon and my son who does like to cook called it a winner. If you are busy in the sewing room this is something you can put together and have ready for when you need a break. I did not add any salt as it tasted fine to me as it was but if you want to add salt then wait till it is done and salt to taste. I think you find it need none added.
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  2. #2
    Super Member wildyard's Avatar
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    sounds easy and yummy! White chili is one of my favorite things!
    Linda Wedge White

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  3. #3
    Power Poster Jingle's Avatar
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    Sorry. I only eat beef chili.
    Another Phyllis
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  4. #4
    Senior Member Sassylass's Avatar
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    That sounds delicious!!! I love navy beans....

    Jingle, substitute beef for the chicken and your good to go.

    Thank you kellen46 for the recipe.
    If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

  5. #5
    Super Member solstice3's Avatar
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    Thanks for recipe

  6. #6
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    I love navy beans and this sounds good except for the canned chicken (which I have never used but might be great). Perhaps some chicken thrown in during the bean cooking process? Hot soup on a cold, snowy or rainy day. Yum!

  7. #7
    Super Member CAS49OR's Avatar
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    I make what I call "Confetti Chili". It is white meat (Ground turkey breast and Chicken breast cubed) and use cream of mushroom soup, chicken stock, cumin and a bit of chili power. I add jalapenos or canned green chili. The "confetti" is a container of refrigerated salsa bought in the deli. I look for one with a lot of cilantro and no vinegar. It's pretty and tastier than traditional white chili.

    Your recipe sounds great and NOW I'm hungry for chili!
    :-)
    CAS

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