Simply Organic Spices & Seasonings at Vitacost
Simply Organic Single Origin Turkish Cumin - Certified Organic Description
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Notes: Purity Assured, Promising You an Intoxicating Aroma with a Distinctive Warm and Savory Flavor
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Flavor from Farms We Trust
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USDA Organic
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Non-GMO
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Non-ETO
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Non-Irradiated
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Kosher
After falling in love with this distinctive cumin variety, we can’t stand the thought of mixing it with anything lesser. We assure its purity, and work through a single origin to guarantee consistent flavor. Home chefs can always count on the savory, almost meaty notes of this warmly fragrant and nutty meal-maker.
Origin: Turkey
Botanical name: Cuminum cyminum
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic cumin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Instant Pot White Chicken Chili
[vc_row][vc_column][vc_column_text]Chilly evening, busy schedule, warm bowl in hand — it’s a vibe. This instant pot white chicken chili brings creamy comfort and wholesome ingredients together in a snap. Think tender chicken, cozy spices and a velvety, dairy-free base that feels slow-simmered (but you didn’t stand around stirring — you legend). Spoon, bowl, blanket … dinner is served.
Instant Pot White Chicken Chili
- 1-1/4 lb. chicken thighs (boneless and skinless)
- 1/2 medium onion (chopped)
- 1 Tbsp. olive oil
- 1 can (15 oz.) white cannellini beans ( drained)
- 1 can (13.5 oz.) coconut milk
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 cup corn kernels
- 1/2 cup cilantro (chopped, optional)
- In instant pot set to sauté, cook chicken and onion in olive oil for 5 minutes.
- To pot, stir in beans, coconut milk and spices. Put on lid and close vent. Set pot to chili setting for 15 minutes.
- When chili is done cooking, carefully open vent (Note: Place dish cloth over vent to dissipate steam). Add corn and let sit for 5 minutes.
- Ladle chili into bowls and top each serving with cilantro.
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