Plat
Creamy Chicken Chili with Pinto and Navy Beans
1 hPour 6Nutri-Score B€€
B
1 h
1 hCreamy Chicken Chili with Pinto and Navy Beans
recette de
The HOPE Channel
@hopechannel.rl
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pinto beans (canned, drained and rinsed)Épicerie400 g- navy beans (canned, drained and rinsed)Épicerie400 g
chicken (boneless, cut into pieces)Viandes600 g- Rotel tomatoes (diced tomatoes with green chiles, with their juice)Épicerie400 g
celery (stalks, sliced)Fruits et légumes3 morceaux
cream cheese (thick slice)Produits laitiers115 g
sea salt (to taste)Épices5 g
black pepper (freshly ground, to taste)Épices2 g
par portion
Nutrition
279kcal
- Glucides
- 22 g
- Protéines
- 28 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 2
Cook the chili
- Cover and cook until the chicken is tender and the beans are soft, stirring once or twice.
- Étape 3
Melt in the cream cheese
- Add the cream cheese and stir until fully melted and creamy.
- Taste and adjust the salt and pepper.
- Étape 4
Serve
- Ladle the chili into bowls and serve hot.
les plus cuisinées d’abord