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Creamy Chicken Chili with Pinto and Navy Beans
1 Std.Für 6Nutri-Score B€€
B
1 Std.
1 Std.Creamy Chicken Chili with Pinto and Navy Beans
rezept von
The HOPE Channel
@hopechannel.rl
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
pinto beans (canned, drained and rinsed)Vorräte400 g- navy beans (canned, drained and rinsed)Vorräte400 g
chicken (boneless, cut into pieces)Fleisch600 g- Rotel tomatoes (diced tomatoes with green chiles, with their juice)Vorräte400 g
celery (stalks, sliced)Obst & Gemüse3 Stücke
cream cheese (thick slice)Milchprodukte115 g
sea salt (to taste)Gewürze5 g
black pepper (freshly ground, to taste)Gewürze2 g
pro Portion
Nährwerte
279kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 28 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Schongarer
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Load the beanpot
- Add the pinto beans and navy beans to the slow cooker.
- Add the chicken, Rotel tomatoes and celery.
- Season with sea salt and black pepper and stir to combine.
- Schritt 2
Cook the chili
- Cover and cook until the chicken is tender and the beans are soft, stirring once or twice.
- Schritt 3
Melt in the cream cheese
- Add the cream cheese and stir until fully melted and creamy.
- Taste and adjust the salt and pepper.
- Schritt 4
Serve
- Ladle the chili into bowls and serve hot.
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