White Bean and Chicken Chili

*Gluten-Free
Makes 6–8 servings
Prep. Time: 15 minutes Cooking Time: 8–10 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2 lbs. boneless, skinless chicken, cut into bite-sized chunks
½ cup dry navy beans, soaked overnight, drained and rinsed
½ cup dry great northern beans, soaked overnight, drained, and rinsed
½ cup chopped carrots
1½ cups chopped onion
14½-oz. can petite diced tomatoes
10-oz. can diced tomatoes with lime juice and cilantro
5 cloves garlic, minced
6-oz. can tomato paste
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. salt
¼ tsp. pepper
8 tsp. Massel chicken bouillon seasoning granules
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    WHITE BEAN AND CHICKEN CHILI
    Makes 6–8 servings
    Cooking Time: 8–10 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    8 cups of water

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of the freezer bag and 8 cups of water into the crock.
  3. Cover and cook at least for 8–10 hours.

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