Sorry about that obnoxious title but I am so excited about ALL THE THINGS in this recipe! And holy guacamole I am on a Brussels sprouts KICK these days! Yesterday I whipped up some black bean sliders and topped them with my famous guacamole recipe (found in the fall eBook) so obviously I needed some spicy vegetables to go with it. Well, that and I also needed to come up with a way to use more cilantro. Seriously, what are grocery stores thinking? How the heck does anyone use that entire bunch before it goes bad? I wish I didn’t keep killing the cilantro plant in my herb garden #firstworldproblems.
I promised you a follow up to my Perfect Tailgating Chili with a different twist so here it is… a White Chicken Chili recipe! I have a friend who doesn’t like regular chili (weirdo) but loves chicken so I made a twist on the original to try to sucker him into liking chili with this recipe. When I was in college I used to frequently visit a restaurant that had the most delicious and thick White Chicken Chili so I wanted to create something similar. In order to re-create the consistency without flour I used potato starch to thicken. If you aren’t into thick soups you can always omit the potato starch for a delicious warm you up on a cold winter day bowl of deliciousness.
In order to truly get a bang for your nutrition buck with this recipe I recommend you roast the chicken yourself ahead of time. This will give you the quality and nutrient density of a free-range chicken and the moisture and flavor of a fresh roasted chicken. Twice as healthy, twice as delicious as store bought (and not so healthy) boneless skinless chicken breast #winning.
Make sure when you make this recipe you use the hashtags #adventuresofsassyandpearl and #pearlandsassyapproved
Hi Friends! Sassy Here 🙂 So this week’s dish comes to you from Maryland…that’s right below the Mason-Dixon line! I am home visiting my family and enjoying every bit of it…plus my mom is a fabulous cook and believes in the JUST EAT REAL FOOD philosophy so how could a gal complain?! Read on to see what my day consisted of and you will be rewarded with a RECIPE!!! xoxo
As a follow up to my post on Tailgating Nutrition I wanted to send you a Pearl and Sassy approved chili recipe!
There are entire festivals devoted to the wonderful food that is chili. There are about a bajillion different ingredients you can add to it. This is my most recent twist on a traditional chili but I will soon be coming out with a white chicken chili to fill your belly through the cold winter months! Anytime you make a recipe found here or on our Harvest ebook please take a picture and tag us in it on social media! Don’t forget to use the hashtags #adventuresofsassyandpearl and #teamnutritiongenius
- 1 cup dry kidney beans
- 1/2 lb pasture raised bacon
- 1/2 cup bone stock
- 5 medium tomatoes, diced
- 1 small zucchini, diced
- 1 large green pepper, diced
- 1 6oz can tomato paste
- 1 small jalepeno, minced
- 1 lb grass fed ground beef
- 1 large white onion
- 2 large garlic cloves
- 1 T chili powder
- 1 T cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp pepper
- 2 stalks chives, chopped
- 1/2 cup shredded raw cheddar cheese
- Cook kidney beans according to package instructions, drain and rinse, set aside.
- Cook bacon in a large skillet over medium heat until crisp, set aside and reserve bacon grease.
- Add bone stock, tomatoes, zucchini, green pepper, tomato paste, and jalepeno to a large stock pot. Cook over low heat until vegetables are soft and tomatoes start to break down.
- While vegetables are cooking, add ground beef, onions, and garlic to a large skillet with reserved bacon grease over medium heat until beef is browned and cooked to a temperature of 165°F.
- Add chili powder, cumin, paprika, salt, garlic powder, oregano, and pepper to beef for the final 5 minutes of cooking.
- Add kidney beans and beef mixture to stock pot and simmer over low heat for ~15 minutes to allow flavors to blend.
- Top with crumbled bacon, chives, and cheddar cheese.