Chili, two ways

This week (until Tuesday), Food Lion is running a special wherein you can fix your family a delicious, nutritious pot of chili for four bucks. Four bucks! You buy two cans of Bush’s cannelini beans (99c), a can of Rotel (99c), and a can of Swanson chicken broth (99c), and you get one pound of fresh chicken for free. And then you use them to craft in your slow cooker…

White Chicken Chili:

2 15-oz cans cannelini or white beans
1 onion, diced
1 t oregano
1-1/2 t cumin
1 c chicken broth
1 can Rotel tomatoes
1 lb boneless, skinless chicken thighs (or breasts)

1. Add one can’s worth of beans (undrained) to slow cooker and mash with a potato masher.
2. Drain and rinse the second can of beans, if desired. Add the remaining ingredients to slow cooker. Cook on low for 8 hours, or high for 3-5 hours.

If you prefer a vegetarian option, try this…

Sweet Potato Chili

1 T olive oil
1 onion, diced
1 sweet potato, diced
1 15-oz can tomato sauce (could also sub canned diced tomatoes)
1 15-oz can cannelini beans, drained and rinsed (pinto would also work)
2 t chili powder, or to taste
1 t cumin

1. Heat olive oil over medium heat in a stockpot with a tight-fitting lid. Add onions and sweet potatoes. Stir occasionally, sauteing until onions are tender.
2. Add remaining ingredients. Bring to a boil, then cover and simmer until sweet potatoes are tender, ~30 min.
*This could also be prepared in a slow cooker.

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