I know I made chili last Saturday night, but it was a White Bean Chicken Chili. The one tonight was more traditional. It used a lot of the beans I stocked up on last week at Publix. Winn Dixie had ground beef this week for $1.99 lb. This also gives you something for your Tostitos that I know most of us have in the pantry. Crush some on top with the cheese and sour cream. Yummy. This chili is super simple and full of flavor. Definitely easy enough for a busy weeknight. I didn't get it going until 7:00. Once you get it all together it cooks in 30 minutes. So, make good use of that 30 minutes. I got my kitchen cleaned!
1 lb. ground beef
1 medium onion, chopped
1 green bell pepper, chopped (prices were too high for this today- omitted)
1-3/4 cup water
2 8-oz cans tomato sauce
1 can kidney beans (I used Bush's Chili Beans, undrained)
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 chili seasoning packet
Garnishes:
sour cream
shredded cheese
crushed Tostitos
In a large pot over medium heat, cook the beef, onion and pepper until meet is no longer pink; drain (This is when a baster works best for removing all of the fat).
Stir in the water, tomato sauce, beans and seasonings (you can add extra salt and pepper later if needed). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese, sour cream and crushed Tostitos.
Enjoy!
(adapted from Taste of Home)
I have been eye-balling this recipe on Pink Parsley for quite some time now. I was just waiting on a good sale on white beans. Well, this is the week! This chili was super simple and super yummy! We had some friends over and it was a total hit. The avocado garnish was delicious. I started the crock pot around lunch and dinner was ready at 7:00. That's a great way to entertain. I made Corn Muffins to go alongside and we had Artichokes and Hollandaise for a starter. I also let Publix make dessert. Tiramisu is my favorite and we enjoyed it again tonight!
4 cans white beans, drained and rinsed
3 boneless chicken breasts (I put mine in frozen)
1 8-oz. block pepper jack cheese, cubed
2 cups salsa
Garnishes:
avocado
sour cream
shredded cheese
salsa
**I used the 19-oz. Progresso Cannellini beans, so I added an extra 1/4 cup salsa and 1 cup chicken broth
Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes (I used shredded cheese, sour cream and avocado with a squeeze of lime).
Enjoy!
(adapted from Pink Parsley)
