2 Bean Chicken Chili

Good evening!  It feels so good to be back in the kitchen, creating, testing, tasting, tasting, and did I mention testing? teehee

I appreciate, again, all of you who have stuck around while I went through a bit of a life pot hole.  Your patience, and love, prayers, good thoughts, have all made a huge impact on not only me, but my family.  I am forever grateful.

Now let's get to this easy, SO easy, and so actually healthy recipe, shall we?  How many recipes of mine can we deem healthy?  Not many, so grab a beverage and read on my friends, read on!

As I mentioned on my Facebook page.  Are you following me there btw?  Just in case you aren't....DO!  
Anyway, as I mentioned there, I hate beans in chili.  OK, total truth?  I hate beans, period.  They are so mushy.  So, just.....unnecessary, aren't they??  Well, we all have opinions, I respect yours, just respect my dreams of the demise of the bean.  I do wish I felt differently and maybe I will do what big kids do, and keep trying them every now and again, maybe my taste buds, or rather mush buds will change.  I mean I did try a bite of this chili and while it is freaking fantastic, those damn beans.  Always getting up in my way of enjoyment.  But in case it matters to you, I feel like you can feel really good about eating tons of this chili.  Lean protein, beans galore, low sodium chicken broth, I mean, we are on a roll here, are we not?

Let's get to it.  You can have this done in 15 minutes, dead serious, but for optimum flavor I would get it done in 15 minutes and then let it simmer for a good 30 to 45 minutes.  I am using canned beans so no need to worry about the rock hard dried beans, taking their sweet time cooking.

You will need:
1 T. butter
1 lb ground chicken (more if you choose)
1 onion (size depends on how much you like onion) medium chop on that baby
1/2 tsp. minced garlic
2 T. chives
1-2 T. cumin
1 tsp. salt
1 4 oz can green chilies
2 15.5 oz cans (or something close) large butter beans
2 15.5 oz cans of great northern beans
4 cups low sodium chicken stock
optional-toppings of your choice, cheese, sour cream, avocado, crackers, chips, etc.....

In a large soup pot, melt your butter.  Add in ground chicken, onion and garlic.  Cook until chicken is cooked all the way through and onion is tender.  Stir often as to not burn the garlic.  Add in cumin, chives, and salt, stir to combine.  Now rinse and drain all of your beans.  No need to add the slimy stuff.  Add them, along with the green chilies to your pot and stir.  Pour in chicken stock, stir and let simmer 30 minutes on low.  You could certainly serve this sooner but, letting it simmer lets the flavor soak into the beans, and lets it all become one big happy family!

Enjoy this chili and hey, double the recipe, because I think munching on this for a healthy lunch or dinner for a few days.....oh wait, might cause some lower G.I. disturbance, so perhaps don't take it to work! HA!

ENJOY!

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