Chicken Cauliflower White Bean Chili
Links of the Week
Gotta Love Community Cookbooks
Here’s the Midwestern company that prints them for churches and clubs nationwide.
What Flavor is Blue Moon Ice Cream, Anyway?
This article investigates.
It’s Apple Season
And these Apple Crisp Muffins look perfectly delightful
It’s fall! It’s finally, finally here! Lately I’ve been feeling in the mood for cozy, warming vegetable dishes. And this chili satisfied that craving. It’s creamy, filling, and has just the right amount of heat. I loosely based it on this recipe.
Chicken Cauliflower White Bean Chili
Makes 8-10 servings.
1 lb of Breast Cutlets
1 Large Yellow Onion, Diced
2 Cloves of Garlic, Dieced
2 Large Carrots, Chopped
1 Head of Cauliflower, Chopped
2 Cans of Great Northern Beans, Drained
1/4 Cup of Canned Jalepenos
32 Oz of Chicken Bone Broth
1 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
2 tsp Chili Powder
8 oz Cream Cheese, softened
Shredded cheese for serving (optional)
Place the chicken, veggies, beans, and jalapenos in a slow cooker. Add in the broth and spices. Cook on low for 5-6 hours.
Remove chicken and shred, then add back in.
Stir in the entire block of cream cheese until it’s melted.
Delicious served with warm bread.
See you back here in 2 weeks,
The Midwestern Expat