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Buen Sabor Wednesday – Trainer Morgan’s White Bean Chili

Submitted by on March 10, 2010 - 9:30 pm

Today I am sharing my Trainer Morgan’s White Bean Chili. She says it’s great, so let’s see. (I’ll make it tonight and report back to you). The ingredients are:

1 tbsp. vegetable oil (can definitely use less)

2 medium onions, chopped (about 1 cup)

2 cloves garlic, finely chopped

3 cups chicken broth (I actually use up to 6, to make it more soupy and I use fat-free, low-sodium)

2 tbsp. chopped fresh cilantro or 1/2 tsp. ground coriander

2 tbsp. lime juice

1 – 2 tsp. ground cumin (I used ground roasted cumin)

1/2 tsp. dried oregano leaves

1/4 tsp. red pepper sauce (tabasco sauce)

1/4 tsp. salt

1 can (11 oz) whole kernel corn

1 can (15 oz) great northern beans, drained

1 can (15 oz) butter beans, drained

2 cups chopped cooked chicken breast

(For extra texture Morgan likes to add some hominy, a can of chopped green chilis and celery).

Optional topping:

3 cups grated cheese – (Which she usually skips)



Heat oil in 4 qt. dutch oven or large pot over medium heat. Cook onions and garlic in oil (and celery if using). Stir occasionally, until onions are tender. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken. Simmer until hot.

Optional: Top with cheese, tomatoes and avocado before serving.


  • Anonymous says:
    March 12, 2010 at 3:23 am

    I don’t eat chicken (just fish), so I’m going to try a vegan version of this next week. I’ll either replace the chicken with tofu or seitan, or just leave it out. I wonder how avocado would taste on top? (Mmmm..)

  • Anonymous says:
    April 8, 2010 at 2:00 pm

    I would be very interested in seeing the move The Secret.

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