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Creamy Chicken Chili with Pinto and Navy Beans
1 hPara 6Nutri-Score B€€
B
1 h
1 hCreamy Chicken Chili with Pinto and Navy Beans
receta de
The HOPE Channel
@hopechannel.rl
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pinto beans (canned, drained and rinsed)Despensa400 g- navy beans (canned, drained and rinsed)Despensa400 g
chicken (boneless, cut into pieces)Carne600 g- Rotel tomatoes (diced tomatoes with green chiles, with their juice)Despensa400 g
celery (stalks, sliced)Frutas y verduras3 piezas
cream cheese (thick slice)Lácteos115 g
sea salt (to taste)Especias5 g
black pepper (freshly ground, to taste)Especias2 g
por ración
Nutrición
279kcal
- Carbohidratos
- 22 g
- Proteínas
- 28 g
- Grasas
- 9 g
lo que usará
Utensilios
Olla de cocción lenta
Espátula
paso a paso
Preparación
- Paso 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.
- Paso 2
Cook the chili
- Cover and cook until the chicken is tender and the beans are soft, stirring once or twice.
- Paso 3
Melt in the cream cheese
- Add the cream cheese and stir until fully melted and creamy.
- Taste and adjust the salt and pepper.
- Paso 4
Serve
- Ladle the chili into bowls and serve hot.
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