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Free UPS® ground shipping on orders over $75 + $3.99 flat rate shipping on orders $75 & under for a limited time.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.

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We proudly ship to all 50 states across the USA, ensuring that no matter where you are, our products can find their way to your kitchen.

Locations We Serve: While we can definitely ship to Alaska and Hawaii, please note that we are currently unable to deliver to PO boxes or Military Addresses.

Order Process and Services Provided:

Processing Time: We strive to ship all of our orders within 1-2 business days following the time that the order was placed. During holidays, the processing time may be subject to increase due to a higher volume of orders and demand.

Where We Ship From: Whether from our primary facility in Northern California or through our efficient distribution network, your order is prepared and ready to ship within 1-2 business days.

Regular or Ground Shipping: For non-urgent orders, our ground shipping can take up to 7 days for delivery after processing, depending on the points between our ship-location to your kitchen.

Expedited Shipping (subject to availability): On select occasions, we can offer expedited shipping, ensuring that your order arrives swiftly, following a processing time of 1-2 business days. We recommend checking the availability of this option at checkout, as we strive to accommodate your needs whenever possible.

Consistent Updates: Shipping from Monday through Friday (excluding major holidays), we keep you in the loop. Once your order is on its way, you’ll receive an email confirmation directly from our website with all your tracking details.

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Support is available: If your order is not processed or doesn’t arrive within the expected timeframe, our PotsandPans.com support team can be reached by email at: support@potsandpans.com. Simply provide us with your order confirmation number and any pertinent order details that our team should be informed so that we can give our best support possible.

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Chicken and White Bean Chili

By Marge Perry & David Bonom

Is it a soup or a stew? Call it what you will, youâ€™re going to want to keep this recipe in your â€œfavoritesâ€ file and bring it out on cold winter nights, when watching the game with a crowdâ€¦and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.

Cuisine: American
Course: Appetizer

INGREDIENTS

boneless skinless chicken thighs
chili powder
Chopped Cilantro
diced green chilies
Dried Oregano
garlic cloves
green bell pepper
ground black pepper
ground chipotle pepper
ground cumin
low sodium cannellini beans
Low-sodium chicken broth
olive oil
Onions
Salt
sour cream
shredded cheddar cheese
sliced avocado

DIRECTIONS

Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies