Chicken chili served in a blue bowl sitting on a dish towel.

Chicken Chili

Artiste & Harvest
Products used - Grain mill & mixer
  • 3 cups chicken broth
  • 1/3 cup white bean flour
  • 1 Tbsp vegetable oil
  • 1 cup frozen corn
  • 1 onion, chopped
  • 1 red bell pepper
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 chicken breasts, shredded
  • 1 cup salsa
  • 1 cup water
  • 2 cans white beans
  • Cheddar cheese

Instructions:

  1. Shred cooked chicken using mixer and cookie paddles. Add beans to Harvest mill and grind into flour.
  2. Heat oil in a soup pot over medium-high heat. Add corn, pepper, onion, chili powder, and cumin. Cook for 2 minutes. Stir in the chicken.
  3. Add chicken broth and bean flour. Simmer on low until thickened.
  4. Stir in salsa, water and beans and bring to a boil. Reduce to low and cover and cook for 10 minutes.

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