Thursday, October 23, 2014

Chicken and Bean Chili

Does the thought of eating a steaming bowl of chili while sitting outside by a campfire and wearing a big, soft sweater sound appealing?  You may just be a Fall-fanatic like me.

For me, the best soups are loaded with vegetables and lean protein.  They have lots of rich, deep flavor and they are low in fat.  Chicken and Bean Chili from Taste of Home - is definitely my kind of soup chili.

Chicken and Bean Chili
1 Tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 can rinsed pinto beans
1 can rinsed cannellini beans
1 can pinto beans
1 can (14 ounces) diced tomatoes
3 cups sliced, cooked chicken
1 2/3 cups whole milk
1 cup chicken broth
2 Tablespoons chicken bouillon
1 Tablespoon sugar
1 bay leaf
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 cup pepper

Heat oil in skillet.  Add onion and garlic and cook 2 minutes.

Add remaining ingredients.

 Bring to a boil.  Reduce heat and simmer 5 minutes.

 Remove bay leaf and serve. (Mine is still in most of the pictures.)

Want to know what else I love about soup?  LEFTOVERS!!


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