All natural. Just add meat. No preservatives. I had my first bowl of chili made from white beans and roasted aromatic green chiles at a corner diner in Santa Fe. Ever since, when I dream of chili, it's often this simple version (I like it with chicken) served with a hunk of sweet cornbread. Just add meat (or your favorite vegetables), simmer and serve. From the kitchen of chef Rick Bayless. Chef Rick Bayless - award-winning chef, celebrated author & host of public television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Master.
25 oz (709 g) x 6
5.5 per pack
Refrigerate after opening. White Bean Chili: Serves 5-6. 1 pound coarsely chicken or turkey or pork, 1 jar Frontera White Bean Chili Starter. 1. Cook and stir the ground meat in a large saucepan over Medium heat until the meat is nicely browned, about 5 minutes. 2. Stir in the Chili Starter and 1 cup water. Simmer, partly covered, stirring often, about 20 minutes. Season to taste with salt. 3. Serve in warm bowls with your favorite chili toppings.
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