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Anne Thomas

Independent Watkins Consultant


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3 tbsp/45 mL olive oil
3 cups/750 mL diced onion (approximately 2 medium/large onions)
7 to 8 oz/198 to 227 g canned green chilies
32 fl oz (4 cups)/950 mL low-sodium chicken broth
4 cups/950 mL shredded cooked chicken
2  15-oz/425 g cans cannellini beans, drained and rinsed
Juice from 1 lime
1 tsp/5 mL Watkins Organic Ground Black Pepper
1 tsp/5 mL Watkins Organic Chili Powder
1/2 tsp/2.5 mL Watkins Organic Garlic Powder
1/2 tsp/2.5 mL Watkins Organic Crushed Red Pepper
1 tbsp/15 mL Watkins Organic Ground Cumin*
1 tsp/5 mL Watkins Organic Oregano Leaves*
1 tsp/5 mL salt, or to taste

Optional Garnishes - fresh cilantro leaves, tortilla strips, chips, diced avocado, shredded cheese, and/or sour cream. 

*Products not available in Canada. 


 To a large stockpot or Dutch-oven, add the olive oil and heat over medium-high heat to warm. Add the onion, green chilies, and sauté for about 7 minutes or until vegetables begin to soften. Stir occasionally. Add the chicken broth, chicken, cannellini beans, lime juice, Watkins Organic Ground Black Pepper, Watkins Organic Chili Powder, Watkins Organic Garlic Powder, Watkins Organic Crushed Red Pepper, Watkins Organic Ground Cumin*, Watkins Organic Leaves*, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached. Taste chili and add salt to taste. Serve hot and garnish as desired with tortilla strips, chips, avocado, cheese and/or sour cream; serve immediately. 

Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. 

Makes 6-8 servings.

TOTAL TIME: 30-40 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes

Watkins Potato salad recipe



Watkins Potato Salad:
6 medium potatoes
3 tbsp / 45 mL vinegar (Recommend apple cider or white)
2/3 cup / 160 mL mayonnaise
2-1/2 tsp / 12.5 mL Watkins Organic Potato Salad Seasoning

Boil potatoes until barely tender. Cool, peel and dice. Add vinegar; toss lightly and allow to marinate 30 minutes. Add remaining ingredients and toss thoroughly. Chill. Makes 4 servings.


Watkins French Toast Recipe





2 eggs, slightly beaten
1/2 cup/125 mL milk
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®
1/4 tsp/1.2 mL salt
6 slices day-old bread
1 tbsp/15 mL butter
Optional: Watkins Organic Ground Cinnamon




Combine first four ingredients in a shallow bowl; mix well.  Dip bread slices in the egg mixture. Fry in melted butter until golden brown on both sides.

Serve hot with maple syrup, powdered sugar, or fruit. Sprinkle Organic Ground Cinnamon on top!

Makes 3 servings.

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The statements made and opinions expressed on this page are those of the Independent Watkins Consultant who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins 1868 Corporate.