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Chicken Chili

Elizabeth like chicken chili better than regular chili. Either way this is comfort food that will warm you.

Servings: 8     Prep time: 30 min     Cooking time: 3 to 6 hrs
Utensils: Crock pot, mixing bown to soak beans

Chicken Chili
2 cups - 1 lb navy beans - soak overnight
2 cups chicken stock
2 lg chicken breast - ½ in cubes
2 tsp sea salt
1 tsp fresh ground pepper
1 lg onion - diced
1 green pepper - diced
3 cloves of garlic - minced
3 tab chili powder
2 tsp cumin
2 cans of diced green chilies - drained, note: these are not spicy.
water - to cover ingredients well
jalapeñoes or hot sauce to taste
1 pt sour cream


Soak the beans in 6 qt of water, 1 tsp of Bragg's natural apple cider vinegar and 1 tsp of salt overnight. Drain the beans and transfer to a crock pot. Add all of the ingredients except the sour cream. Set on high for 1 hr then turn to medium for 2 or 3 hrs. You know the longer you cook chili the better it is. About 15 min before serving stir in the sour cream and let stand until serving time.

Crock pots vary in temperature, many only have high and low. Make sure the chicken is cooked. If you are going to put it on before work and let it cook all day low is probably your best option. I prefer to cook the beans with the onions and spices 1 hr on high, then 2 or 3 hrs on low, then add the chicken and cook for about 2 more hrs or until the chicken is done. Then I add the milk and turn it back to high to get it piping hot for serving. Chicken is done long before the beans really break down well. Adding it later gets you chili with tender juicy chicken and beans with broth that are simmered to perfection.

Alternative Recipe Ideas

  • Shredded cheddar cheese on top.
  • A side of cottage cheese, or in the chili the way Elizabeth likes hers.
  • More hot sauce or jalapeño for the hardy taste buds.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm