White Bean Chili Mix
Light yet hearty, this vibrant chili blend brings bold Southwest-inspired flavors to your table. Creamy white beans are paired with aromatic cumin, smoky paprika, and a touch of cayenne for gentle heat. Fragrant oregano and coriander add depth, while garlic and onion round out the rich, savory base. Simmer with broth for a comforting, protein-packed chili that’s full of warmth and flavor.
Gluten-Free, Dairy-Free, and Vegan as Packaged
Local Pickup Available on Select Dates
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Into a large soup pot or Dutch oven, add the contents of the bag along with 6 cups of broth or water and 1 cup salsa verde.
Bring to a boil, cover the pot, lower heat, and simmer for about 90 minutes, stirring occasionally. The beans will be tender when ready.
At the final 10 minutes of cooking stir in cream cheese.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.
Instant Pot Instructions
Add the entire contents of the bag into the bowl of the instant pot. Add in 4 cups of broth and 1 cup salsa verde.
Set the manual timer to 30 minutes. When done cooking, allow pressure to come down naturally (this can take 10-15 minutes)
After the chili is done cooking, carefully remove the lid and stir in cream cheese. If you’d like a thicker chili, turn the sauce mode on and simmer for about 10 minutes, or until chili is your preferred consistency.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.
Light yet hearty, this vibrant chili blend brings bold Southwest-inspired flavors to your table. Creamy white beans are paired with aromatic cumin, smoky paprika, and a touch of cayenne for gentle heat. Fragrant oregano and coriander add depth, while garlic and onion round out the rich, savory base. Simmer with broth for a comforting, protein-packed chili that’s full of warmth and flavor.
Gluten-Free, Dairy-Free, and Vegan as Packaged
Local Pickup Available on Select Dates
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Into a large soup pot or Dutch oven, add the contents of the bag along with 6 cups of broth or water and 1 cup salsa verde.
Bring to a boil, cover the pot, lower heat, and simmer for about 90 minutes, stirring occasionally. The beans will be tender when ready.
At the final 10 minutes of cooking stir in cream cheese.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.
Instant Pot Instructions
Add the entire contents of the bag into the bowl of the instant pot. Add in 4 cups of broth and 1 cup salsa verde.
Set the manual timer to 30 minutes. When done cooking, allow pressure to come down naturally (this can take 10-15 minutes)
After the chili is done cooking, carefully remove the lid and stir in cream cheese. If you’d like a thicker chili, turn the sauce mode on and simmer for about 10 minutes, or until chili is your preferred consistency.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.
Light yet hearty, this vibrant chili blend brings bold Southwest-inspired flavors to your table. Creamy white beans are paired with aromatic cumin, smoky paprika, and a touch of cayenne for gentle heat. Fragrant oregano and coriander add depth, while garlic and onion round out the rich, savory base. Simmer with broth for a comforting, protein-packed chili that’s full of warmth and flavor.
Gluten-Free, Dairy-Free, and Vegan as Packaged
Local Pickup Available on Select Dates
Ingredients
Organic White Beans, Organic Cumin, Organic Paprika, Organic Onion, Organic Garlic, Organic Parsley, Organic Coriander, Organic Oregano, Sea Salt, Organic Cayenne, Organic Black Pepper
Stovetop Instructions
Into a large soup pot or Dutch oven, add the contents of the bag along with 6 cups of broth or water and 1 cup salsa verde.
Bring to a boil, cover the pot, lower heat, and simmer for about 90 minutes, stirring occasionally. The beans will be tender when ready.
At the final 10 minutes of cooking stir in cream cheese.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.
Instant Pot Instructions
Add the entire contents of the bag into the bowl of the instant pot. Add in 4 cups of broth and 1 cup salsa verde.
Set the manual timer to 30 minutes. When done cooking, allow pressure to come down naturally (this can take 10-15 minutes)
After the chili is done cooking, carefully remove the lid and stir in cream cheese. If you’d like a thicker chili, turn the sauce mode on and simmer for about 10 minutes, or until chili is your preferred consistency.
Serve topped with sour cream, minced cilantro, and tortilla chips if desired.