The other night I needed a quick dinner. After a chaotic week I had not prepared what I’d planned. I went downstairs to my canning cupboard and grabbed a couple quarts of white bean chicken chili. It dawned on me as I was preparing it that it is a recipe that I meant to post back in the fall time, and never did. So I figured I’d post it now. It is so yummy, and so easy for a quick dinner. This meal MUST be canned in a pressure canner. It cannot be canned in a boiling water bath canner. It contains meat, beans and vegetables and these are all low acid foods. All low acid foods must be canned in a pressure canner. You will need to know and understand basic canning procedures to follow this recipe. I did not go “step by step” for canning. White Bean Chicken Chili ~recipe will make 6 to 7 quarts 3 #’s navy beans 1 ½ gallons water 2T salt 2 #’s boneless, skinless chicken (breasts or thighs, your choice) 1 quart corn or 4 cups frozen corn 1 large or 2
I look so forward to you sharing your menus!! It gives me some ideas to help break out of the same old rut every week! I have enjoyed going back and reading your previous posts as well - very helpful info.
ReplyDeleteCrystal,
ReplyDeleteSounds like you all will be having yummy meals all week. Thanks for sharing your menu with us.
Love to you my friend,
Cathy
Crystal,
ReplyDeleteLast night was the first soccer night for our 6 year old. We had your Crockpot Cheesey Chicken and Rice waiting in the crockpot when we got home and everyone liked it. (Even my picky 8 year old.) Thanks again!
Tracy in NC
You menu looks great! Hi, I'm new here and I hope you don't mind I added you!
ReplyDelete