This recipe is for one of my friends who is getting married soon and is looking for good recipes to keep in her arsenal. If you have any that you would like to share, feel free to let me know and I will pass them along!
I love how the Lord allows a thing like food to bring people together and closer to Him as they fellowship together. It’s so great to see how as they learn together, mess up together-even in the kitchen, and do this crazy thing called life…He is there every step of the way. I am such a believer in the fact that God is not confined by the walls of a church, but that He desires to be involved in every area of our lives.
All that to say, here is your recipe!
Author: LaBranda Maners
- ½ lb bacon, diced
- 1 med. onion, diced
- 3 cloves garlic, finely minced
- 2 stalks celery, diced
- 2 sm. cans green chilis, chopped
- 1 lb. cooked chicken, shredded
- 2 cans navy beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 2 tsp. cumin, ground
- 1 tsp. coriander seed, ground
- 2 tsp. oregano
- 1-2 tsp. kosher salt
- 1 tsp. cayenne pepper (adjust for desired level of heat)
- 1 qt. chicken stock
- ½ c. cold water mixed with 2 Tbsp. corn starch (see notes for slurry)
- In a sauté pan-over medium high heat-cook bacon until crispy. Add add diced onions, garlic, celery cooking until tender. Deglaze pan with ½ c. of chicken stock and transfer to a large Crock-Pot.
- Add chopped green chilies, chicken, rinsed beans and remaining chicken stock. If you want a "meatier" chili add less chicken stock.
- Stir in cumin, coriander, oregano, and cayenne pepper.
- Cook on low for 2-3 hours, adding cornstarch slurry during the last 20 minutes of cooking to thicken to desired consistency.
- Serve chili in a bowl. Garnish with any combination of cheese, cilantro, sour cream, diced jalapeño, or Tabasco chipotle hot sauce.