© 2016 Aunt Miliie's Kitchen

This Chicken based Chili is Loaded with White Kidney Beans and wonderful blend of spice. Just add cooked chicken to complete. Med Heat

 

WHITE CHICKEN

C$9.95Price
  • White Kidney Beans,  Garlic, Onion, Red Peppers, Green Chili Peppers, , Chicken Bouillon, Sugar, Salt, Pepper & Spices.

     

    CHICKEN BOUILLON: SALT, DEXTROSE, WHEAT AND CORN FLOUR, CHICKEN POWDER (CHICKEN, ROSEMARY EXTRACT), CHICKEN FAT, SPICE AND SPICE EXTRACTIVES (CONTAINS SOY), GLUCOSE SOLIDS, PARSLEY, SILICON DIOXIDE, DISODIUM INOSINATE, DISODIUM GUANYLATE, NATURAL FLAVOUR (CONTAINS ONION).

  • WHAT YOU WILL NEED: 11/2 - 2 lbs of cooked chicken, 1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water.

     

    Remove Spice and Vegetable from Package.

    • SOAK BEANS: In a large pot cover beans with about 6 inches of water and soak overnight. 
    • Once soaked Drain and Rinse. Add fresh water to beans and simmer for approximately 45 minutes, or until the beans are tender. 
    • . Drain and Rinse once again. 
    • In a large Pot add Beans, Vegetable and Spice Packet and the cooked chicken you choose.  1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water. Stir well

     

    QUICK SOAK BEANS METHOD:  Rinse Beans. Then add to a   saucepan and cover with water:  Cover with about 2 inches of water.  Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Cover pot with a lid and let the beans to soak in the warm water for one hour.  Drain the beans into a colander. Rinse and begin to cook according to our recipe.

     

    • STOVE TOP: Cover and Simmer for 2-3 hours on medium /low stir occassionally.
    • CROCK POT: Cook on Medium heat for 4 hours.