white bean chili
White Bean Chili
What you’ll need:
5-6 cups broth or water
12 ounce salsa verde
Optional Extras:
2 cups diced veggies (bell pepper, corn, etc)
4 ounce cream cheese
Meat Variation:
1 rotisserie chicken, meat removed and shredded
Stove Top:
Pour the package contents into a large pot with 6 cups broth or water, 12 ounce jar of salsa verde, and extra veggies as desired.
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 Extras:
For a creamy version, stir in cream cheese in the last 30 minutes of cooking.
Meat Variation:
Add in shredded chicken toward the last 30 minutes of cooking.
Instant Pot:
Pour the package contents into the Instant Pot with 5 cups of broth or water, 12 ounce jar of salsa verde, and extra veggies as desired.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 45 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 Extras:
For a creamy version, stir in cream cheese after cooking. Simmer on saute mode for another 10 minutes to heat through.
Meat Variation:
After cooking, add in shredded chicken. Simmer on sauté mode for another 10 minutes to heat through and meld flavors.
Slow Cooker
Pour the package contents into the slow cooker with 6 cups of broth or water, 12 ounce jar of salsa verde, and extra veggies as desired.
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 Extras:
For a creamy version, add cream cheese about an hour before chili is ready. Stir well before serving.
Meat Variation:
Add in shredded chicken about an hour before chili is ready.
