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November 12, 2019

November 2019 Recipe Of The Month

It’s Getting Chili Outside!

It is FINALLY getting cold outside!!! While I am not the biggest fan of the cold, there are a couple things I do love that seem to go hand and hand with cold weather. First one is sitting beside a fire pit, and the second one is CHILI!! There is nothing like enjoying a bowl of chili after freezing all day. 

For this month’s recipe, we are cooking up some white chicken chili!


1 Tbsp. Avocado Oil

1 Medium Onion

1 Garlic Clove (minced)

1 Tsp. Cumin

3 Chicken Breasts

1 Can White Kidney Beans

1 Can Chick Peas

1 Can Navy Beans

1 Can Whole White Corn (drained)

2 4oz. Cans of Chopped Green Chilis

2 Cans of Cannellini Beans

1 ½ Cups of Low Sodium Chicken Broth


  1. Heat oil on medium heat in a skillet. Add chopped onion and cumin. Cook for 3-5 minutes then add in the minced garlic. Cook for another minute.
  2. Remove from heat and add to crock pot.
  3. Add drained cans of beans, corn and chilies to the crock pot.
  4. Stir all of the ingredients.
  5. Add in the Chicken Broth
  6. Take out about a ¾ cup to ½ cup of mixture and puree in a food processor or blender. Then add the mixture back into the crock pot. (This will make the chili a little thicker)
  7. Lastly, add in the chicken breasts.
  8. Place the lid on the crock pot and cook for 6-7 hours on low until chicken shreds easily.
  9. After cooking for 6-7 hours, remove chicken to shred. I just use two forks to make it easy.
  10. Add the chicken back into the crock pot and stir the mixture.
  11. ENJOY!!

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