If you love Southern cooking as much as we do, you’ll love this white-bean chili. With a smoky, chipotle flavour and sweet corn, it’ll warm your belly and your soul. Garnish with shredded cheddar cheese and fresh cilantro, and serve with a side of cornbread—optional, but delicious.
Ingredients: Beans (navy, small red, Great Northern, pinto), Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, flavour), Dried vegetables (carrot, potato, onion, green pepper, red pepper, leek), Garlic, Onion, Herbs, Spices.
May Contain: Peanuts, Soy, Sulphites, Egg, Milk, Sesame, Mustard, Barley, Oats, Tree nuts.
1) In large pot, saute 4-5 C chicken and 1 diced onion.
2) Add 5 C water, package contents, ¼ C butter, 156 ml tomato paste, 341 ml can corn, 1 tbsp lime juice, small can green chilis – stir together.
3) Bring to hard boil then simmer, covered, for 3-4 hr. Add salt and pepper.
4) Stir in 250 ml sour cream before serving (not while boiling).
Garnishes: grated cheese, cilantro, avocado, tortilla chips.
INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.
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