White Bean Chili Mix
A Southwestern-style chili with bold flavor and mild heat. Creamy white beans and warm spices come together in a satisfying, hearty bowl. Top with fresh lime, avocado, cilantro, and a sprinkle of cheese for a true Southwest-inspired meal.
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Pour the package contents into a large pot with 6 cups broth or water and a 12 ounce jar of salsa verde. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Bring to a boil, then cover and reduce to a simmer. Cook for 2-3 hours, stirring every 30 minutes to prevent sticking.
The chili is done when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Instant Pot Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the Instant Pot. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 40 minutes (or 60 minutes with unsoaked beans). Allow pressure to release naturally. Once the gauge drops, carefully open the lid.
The chili is ready when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Slow Cooker Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the slow cooker. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
A Southwestern-style chili with bold flavor and mild heat. Creamy white beans and warm spices come together in a satisfying, hearty bowl. Top with fresh lime, avocado, cilantro, and a sprinkle of cheese for a true Southwest-inspired meal.
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Pour the package contents into a large pot with 6 cups broth or water and a 12 ounce jar of salsa verde. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Bring to a boil, then cover and reduce to a simmer. Cook for 2-3 hours, stirring every 30 minutes to prevent sticking.
The chili is done when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Instant Pot Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the Instant Pot. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 40 minutes (or 60 minutes with unsoaked beans). Allow pressure to release naturally. Once the gauge drops, carefully open the lid.
The chili is ready when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Slow Cooker Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the slow cooker. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
A Southwestern-style chili with bold flavor and mild heat. Creamy white beans and warm spices come together in a satisfying, hearty bowl. Top with fresh lime, avocado, cilantro, and a sprinkle of cheese for a true Southwest-inspired meal.
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Pour the package contents into a large pot with 6 cups broth or water and a 12 ounce jar of salsa verde. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Bring to a boil, then cover and reduce to a simmer. Cook for 2-3 hours, stirring every 30 minutes to prevent sticking.
The chili is done when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Instant Pot Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the Instant Pot. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 40 minutes (or 60 minutes with unsoaked beans). Allow pressure to release naturally. Once the gauge drops, carefully open the lid.
The chili is ready when the beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!
Slow Cooker Instructions
Overnight Pre-Soak:
Pinch the bag just below the beans and pour them into a large bowl. Cover with at least 2 inches of water and soak overnight. This reduces cook time by at least 1 hour and improves digestion. This step is optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 12 ounce jar of salsa verde to the slow cooker. Optional: Add extra veggies like corn, diced peppers, carrots, or zucchini.
Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beans are tender and mash easily with the back of a spoon.
Optional:
At the end of cooking, add in 4 ounces cream cheese or sour cream. Top with crushed tortilla chips, avocado, and a sprinkle of cotija. *Dairy-free substitutions work great!