Navy Bean Chicken Chili

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Now that the weather is turning a little cooler and the football season has started, it’s time for some delicious chili! We made our first pot this weekend, and it was delightful! Here’s a new twist on an old recipe…

2 cans navy beans
4 chicken breasts, cooked and chopped (I do mine in the Crock-pot)
1 can cream of celery soup
1 can chicken broth
1 small onion, chopped
2 tablespoons minced garlic
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon cumin
A dash of ground cloves (Make it a small dash. Cloves add great flavor to this dish, but too much can be overpowering!)

Mix all ingredients together in a pot. Let it cook over medium heat for 30 minutes or so. Add water if it gets too thick. I serve it topped with sour cream, grated cheddar, and chopped chives. Hope you enjoy!

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  1. […] is nothing better on a crisp fall day than a pot of homemade Chicken Noodle Soup, Crawfish Stew, Navy Bean Chicken Chili or Edie’s fabulous Spicy Tomato Soup. And my absolute all-time main-most favorite item to […]

  2. […] I made the artichoke bread to go with Navy Bean Chicken Chili, which I have been craving since the weather turned a little cooler. It was yummo! I’ll […]

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