We’ve been talking a lot about fall here on Feaston. Fall for us means the return of the slow cooker. So we busted ours out recently and cooked up one of the best autumn dishes around: chili.
White chicken chili is great for all of those beef haters or anyone who is simply looking to change things up a bit. I will admit to not having made this recipe in years. Last time I did, I was still living in Grand Rapids, Mich., so it’s going on half a decade.
Here is what you will need:
- 3 cups vegetable or chicken stock
- 3 cans of Great Northern beans
- Two cooked and shredded or cubed chicken breasts
- 1 cup chopped Spanish or cooking onion
- One chopped green pepper
- One chopped red pepper
- One diced jalapeno pepper
- 2 crushed garlic cloves
- Pinch of cumin
- Salt, pepper, oregano to taste
This is a fairly easy project. I am going to explain it to you rapid-fire. Ready?
Drain and rinse the beans, chop the veggies, cook and dice the chicken and combine all the ingredients into a slow cooker. Cook on low for 8 to 10 hours. If you are interested in a special step, reserve one can of beans for a minute.
Mike’s special step: Take one can of beans and dump them into a large bowl. We’re going to mash the hell out of them. So grab your potato masher and get to work. Why are we doing this? This recipe makes a really thin broth. While that’s not bad, I tend to like a little more substance to my chili.
With the mashed up beans, you have a sort of paste. Feel free to cut it with a little water before adding it to the slow cooker. This helps to “beef” up the white chicken chili. (See what I did there?)
After cooking, serve with sour cream and shredded cheddar cheese. This is definitely an elbows-on-the-table sort of meal. Dig in!