1. Saute onions and celery in butter over medium heat until soft. 2. If using raw chicken, add now and cook through. Otherwise, add your cooked chicken, bone broth, 2 cans of beans, and next five ingredients. Cook on medium-low for one hour, stirring frequently. 3. Process the final can of beans in a blender with a small amount of cooking liquid. Stir puree into chili. Stir in cilantro just before serving. Top with cheese, crème fraîche and/or salsa as desired.
To increase nutrient density, cook your beans from dried beans instead of using canned. Dried beans cooked at home have more folate than canned beans.Make a double batch for serving later in the week, or freeze in a glass container for storing up to 3 months.I've had this recipe for well over 10 years. I don't remember who I got it from, but I know I got it while living in Marietta, Georgia. I had a fabulous group of friends who loved cooking at home and sharing their families' favorite recipes. Thanks, gals, for this great one!