Cold weather is settling in comfortably all around us, and you know what that means: it’s Chili Month here at Randall Beans! We’re kicking the month off right with an easy-to-make, belly-warming white chili made with Randall’s own Great Northern Beans. It’s simple to make and can even be made vegetarian by leaving out the chicken and substituting vegetable broth.
This is a classic white chili recipe, incorporating savory chicken broth, vegetables like oregano, corn, and white onions. The chicken chorizo adds a bit of a heat kick to top off the flavor combination. Randall’s Great Northern Beans make up the base of this easy-to-cook dish and can even serve as the main source of protein and fiber if you wish to make this dish vegetarian.
So chop up some onions, heat up the broth, and crack open your jar of Randall Beans tonight and enjoy this delicious, filling white chili!
1.5 lbs. ground chicken chorizo
30 oz. Randall’s Great Northern Beans
1 can white sweet corn
32 oz. sodium free chicken broth
1 bunch mustard greens, rinsed and coarsely chopped
½ white onion, chopped
1 tablespoon paprika smoked sweet
1 garlic clove, minced
salt and pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon oregano
Brown the chicken chorizo in a large cast iron skillet. Place all ingredients in a Crock Pot and cook on low for 4 to 6 hours. Garnish with sour cream, green onion, and cilantro.
This recipe can be made with either Randall Beans Great Northern Beans or the Randall Beans Organic products.