There’s a reason everyone loves one-pot recipes, particularly around the holidays. Between wrapping gifts, fighting crowds at the mall and making the house guest-ready, the last thing you want to do is spend hours preparing a meal. Luckily, you can just throw chicken, beans, spices and broth into one pot and make a stress- and mess-free chili to serve the whole family. Bonus? This warming chili leaves out tomatoes, helping to fend off the inconvenient indigestion that strikes up whenever you’re under pressure.
No-Tomato Chicken Chili with White Beans
1-¼ lbs. Great Northern Beans, soaked overnight in water
12 oz. white chicken meat, chopped and shredded
1 cup onions, chopped
1-½ tsp. dried cilantro
1-½ tsp. garlic, minced
1-½ tsp. dried oregano
1-½ tsp. ground cumin
1 tsp. sea salt
¼ tsp. ground cloves
1/8 tsp. cayenne pepper
32 oz. chicken broth
6.75 oz. canned diced green chilies
- In a large pot, add drained beans, onions, garlic, salt and broth. Bring to a boil and reduce heat to simmer. Cook, simmering over low heat, for 2 hours.
- Add the rest of the ingredients and simmer for 2 more hours.
- Serve hot, and if desired, topped with sour cream, fresh cilantro and chopped tomatoes.