It’s finally started to get cooler here! Being from the south, Sometimes the humidity lasts until late September, well here we are and the season of hot cider, chili, and comfort food has finally arrived! Speaking of chili, I’d love to share a recipe from my new Clean Cheap Recipes Collection with you. This is a family favorite, it really is cheap, and you can even make it vegetarian if you wish. We call it White Bean Chicken Chili.This Chili is simply, addictive, but packed with protein and fiber, which provides a lot of filling nutrition. Just don’t go overboard on the tortilla chips.
White Bean Chicken Chili
What you need:
– 3-4 cans of Cannellini
beans, undrained –
-2-3 chicken breasts, cubed
– 1 – 7 oz. can of chopped
– 1 tbsp. chili powder
– 1 tbsp cumin
– 1 red onion
– 2 tbsp olive oil
Cube chicken breast and saute with
olive oil until browned. Add in red
onion.Simmer until onion is soft and
add water to make broth. Place chicken
and onions in a large crockpot. Add
beans and green chiles and spices.
Cook in crockpot on med high for 2
hours, stirring occasionally.
1 serving = 8 – 10 oz. c.; 10-12 servings; 1 protein + 1 carb
Not the best pic I know, but hopefully, I’ll be getting a new camera soon! This is an easy meal to make. This is one of my go-to lunches when i know my week is about to get hectic, and it tastes ah-mazing! So enjoy cozying up with a good book and a bowl of this chili. If you enjoyed this recipe, the entire collection is available for purchase and download via the button in the top right-hand corner. Most of these recipes don’t cost an arm and a leg to make, and they don’t take loads of time to prepare. I really hope you enjoyed this Tasty Tuesday post.
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Hi, Friends! Here’s a bonus recipe for the week. With all this rainy weather, I’ve been looking for new soup recipes. One of my favorite ingredients is in season as well – butternut squash. I love adding it to quinoa, but have never made a pureed soup from it before. My husband raved over this recipe! (He doesn’t eat just anything.) It’s my new favorite soup now. 🙂
Butternut Squash Soup
1/2 butternut squash (cut in half and roast on 350 degrees for 30 minutes.)
1 can chickpeas, rinsed and drained
1/2 tsp. chili powder
2 cloves of garlic, minced
1/2 yellow onion sliced
3 c. water
grated parmesan cheese (optional)
clean flesh out of squash and boil ingredients together in a pot on medium for 10 minutes. Pour all ingredients in a blender and blend for 30 seconds – 1 minute. Top with parmesan chees if desired and salt and pepper to taste.
This soup is rich in vitamin A and protein. 🙂