Vegan White Bean Chili
This hearty vegan white bean chili is jam-packed with plant-based protein, creamy potatoes, warm spices, and a little bit of heat! It's easy to make, easy to freeze, and kid-friendly. Naturally dairy-free, vegan, and gluten-free.
Recipe --
Slow Cooker Turkey & White Bean Chili | Slow Cooker / Crockpot Recipe | MOLCS Easy Recipes
Slow Cooker Turkey & White Bean Chili
1 Tbsp Olive Oil
2 Small Onions - chopped
4 Cloves Garlic - minced
2 lbs Ground Turkey
2 Red Peppers - chopped
2 Chipotle Peppers - finely chopped
2 Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 tsp Cumin
1 tsp Cinnamon
1 1/2 tsp Salt
2 - 3 C Chicken Stock
1 28 oz can Crushed Tomatoes
1/4 C Tomato Paste
2 Bay Leaves
1 can White Beans - rinsed & drained
Top with avocado & shredded cheddar cheese
In large pan heat oil, add turkey and cook until no longer pink, drain fat if needed, add onions & garlic. Cook until lightly browned. Remove from heat and add to slow cooker, add red peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon & salt. Stir until combined, add 2 cups of chicken stock, crushed tomatoes, tomato paste & bay leaves.
Cook low 6 - 8 hours or high 4 - 5 hours.
During last hour add beans. If too thick add more chicken stock.
Top with avocado & cheddar cheese.
Music: A Typical Ride Out By Noir Et Blanc Vie
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Creamy White Bean and Spinach Quesadillas
Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
INSTRUCTIONS
1. Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
2. Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
3. Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
4. Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
5. Cut the quesadillas in half, then serve.
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White beans
Please watch: فطائر على شكل وردة بحشوة الجبن
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This is one of my favorite bean recipes. This is a Yemeni dish called fasolia. It's very similar to chili because of its spiciness. This kind of dish is eaten daily, for both breakfast or dinner. The beans can be chunky texture or blended texture, and that's all up to you.
Ingredients:
1 1/2 white pea beans (pre-boiled)
1/3 cup diced tomatoes
1/2 cup chopped onions
2 garlic cloves
1/4 cup chili sauce
1/2 tsp tomato sauce
1 green chili
1 tsp olive oil
Curry, black pepper, and salt to taste
Cilantro to garnish
Make The ULTIMATE White Chicken Chili That Everyone Will Love!
Looking for a delicious and easy white chicken chili recipe? Look no further! This recipe is perfect for any time of the year and will satisfy any hunger! In this video, we'll show you how to make this comforting one-pot white bean chicken chili recipe with the right amount of seasonings and spice, and a good ratio of chicken to beans. I've also got a nice combination of chili peppers that gives it the edge I've come to expect
CHAPTERS:
0:00 White Chicken Chili
0:31 Chicken
0:53 Onion & Peppers
1:47 Garlic
2:17 White Beans
2:32 Chicken Broth
2:48 Seasonings
3:55 Stir & Simmer
4:19 Taste & Thicken
5:14 Done!
THINGS YOU’LL NEED:
1.5 pounds chicken (I use a combination of chicken breast and thighs)
2 jalapeno peppers diced
1 small onion diced
2 tablespoons minced garlic
2 poblano peppers (roasted, or fresh)
2 cans white beans (drained - 16 ounce cans)
2 cups chicken stock
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ancho powder
1 teaspoon cayenne
1 teaspoon oregano
salt and pepper to taste
2 tablespoons cornmeal
Hot Sauce to taste
FOR SERVING: Crumbly white cheese, spicy chili flakes, fresh chopped parsley
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I had so much fun making this! What other videos would you like to see?
-Mike
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Chicken and White Bean Stew
RECIPE:
Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.
INGREDIENTS:
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine*
1 1/2 cups chicken stock
1 pound baby red potatoes, halved
2 15-ounce cans cannellini beans, drained and rinsed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 bunch kale, stems removed and leaves torn into bite-sized pieces
DIRECTIONS:
1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
7. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
9. Serve immediately.