Black & White Chicken Chili {A formal soup indeed…}

This recipe was inspired completely by the fact that I had two bags of dry beans sitting out on my counter one morning; one of black beans, one of white beans and it was just so pretty.  I love being visually inspired, seeing beauty in the simple things and then watching my recipe draw itself out for me.

A formal chili, I decided. How fun. I love a good pot of chili. I am a southern girl at heart and as we are slowly creeping out of winter time I am finding ways to extend out my chili season and feel this lighter, healthier version just might make it through the summer.

IMG_0509

This recipe turned out perfect for me. I felt my heart pounding with excitement as I finished and tasted it. I looked and tasted just exactly as I wanted it to which is, regardless of your cooking ability, is an amazing feeling. I like savory, well seasoned foods and this one is no exception.

I am trying to use less and less meat when I cook and perhaps eventually this will be chicken free. :) I have a confession… Dry Beans have always frightened me a bit. I know, a good southern woman should know how to make beans and corn bread but my heritage, although living in the south, is not southern. I regularly eat beans but always get them from a can.

This year, I decided to confront the fear head on and attempt to create several bean based recipes. Beans are so healthy and good for you and my friends over at Bob’s Red Mill sent me some to play and experiment with.

Black & White Chicken Chili

What you will need:

IMG_0505

Bob’s Red Mill beans, soaked over-night in separate containers then cooked according to the package, seasoning with salt while cooking.

-1 1/2 cup dry black

-1 1/2 cup dry white

IMG_0506

In a large pot or skillet, add the ingredients (excluding the black beans and cilantro). Bring to a boil then lower and simmer for about 30 -45 minutes.

-White beans

-3 cups cooked, shredded chicken

-6 cups chicken broth (I used vegan bouillon cubes without MSG)

-6 garlic cloves, minced

-1/4 onion, cut into small pieces

-4-6 small red potatoes, peeled and sliced

-2 tsp Cumin

-3 Tbsp  Garlic Salt

-1/2 a bunch Fresh Cilantro, leaves only (set aside for later)

- (Optional) 1 minced jalepeno for some heat. I am a wimp and prefer a mild chili!

IMG_0504

I patted dry the black beans and when the potatoes were soft, I added the black beans and cilantro for the last few minutes of cooking so the broth wouldn’t change colors. I added more cumin and garlic salt to taste at this point because, like I said, I like savory…

IMG_0507

Then I made cornbread.

It was fantastic together.

I enjoyed looking at it in the white bowl almost as much as eating it. It is a light soup and the cilantro not only is a delicious addition but it’s a pretty contrast. I’ll be making this again!

IMG_0497

IMG_0500and of course, what would a food photo shoot be without interruptions from my boys…

IMG_0499

Disclosure: Bob’s Red Mill sent me some of their dry beans but 100% of my thoughts and opinions are my own and this is not a paid for blog post. I am writing this out of the love for their products. :)
  • Lori Ann @ Lori Ann’s Food

    This looks super tasty …Pinned! I {heart} Bob’s Red Mill Products :)

  • TheBusyNothings

    Thanks so much Lori Ann! :) I love them too! Such amazing products!

  • Gracie

    #lookssogoodwhyisntthatinmybelly

  • TheBusyNothings

    come by and get a bowl… leftovers are simply one of my favorite things…

  • http://twitter.com/approaching_joy paige meredith

    I’ve been thinking about this soup ever since I saw it on your insta feed!! Looks delish!!