Ingredients

The following ingredients have 10 Servings
  • 1 tbs olive oil
  • 1 small onion (diced)
  • 2 carrots (peeled and diced)
  • 2 cloves small garlic
  • 4 cups navy beans (or other beans)
  • 3 cups shredded chicken
  • 3 lbs tomatoes (skin and seeds removed)
  • 3 cups chicken broth
  • 1 tsp salt ((or more, depending on broth))
  • 1 1/2 tsp chili powder
  • 3/4 tsp cumin
  • Sour cream, grated cheese, and/or crushed tortilla chips for garnish (optional)

Instruction

  • In a large pot, saute the onion in the olive oil over medium-low heat until translucent.
  • Add the carrots and continue cooking until the carrots are soft. Add the garlic and cook for another 30 seconds.
  • Add the beans, chicken, tomatoes, chicken broth, and seasonings to the pot. Bring just to a boil, then lower the heat and simmer for 30 minutes. Taste the chili and adjust the seasonings to your taste. No two pots of chili should ever be exactly the same.
  • Serve warm over rice, and garnish if desired. Refrigerate or freeze the leftovers.