Feaston’s White Chicken Chili

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.

But this isn’t a usual chili for Feaston (you can see our previous recipes, here, here and here). It’s a white chili and its made with chicken.

You might recognize this chili from our "anatomy of a photo shoot" that we presented on our daily photo page recently. If you missed it, stay tuned, as it will be a permanent part of our upcoming Photography page.

You might recognize this chili from our "anatomy of a photo shoot" that we presented on our daily photo page recently. If you missed it, stay tuned, as it will be a permanent part of our upcoming Photography page.

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:

It's not a terribly expensive list.

It's not a terribly expensive list.

  • 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.

The beginning of the assembly should look like this.

The beginning of the assembly should look like this.

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!

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5 Comments

Filed under Dinner, Soups and Stews

5 responses to “Feaston’s White Chicken Chili

  1. Jessica

    May I also suggest that in lieu of (or in addition to) a green pepper you can use some mild green chili’s to add some zip. Either way mmmmmm!!

  2. Kristie

    This looks delish! Thanks for sharing all these recipes!

  3. That chili looks really tasty!

  4. I am making this chili, right now it is in the crockpot. I looks and smells soooooo good! I wanted to make a chicken dish today and this is perfect. Thanks!

  5. I love White Chicken Chili – I serve mine with tortilla chips! I used as inspiration for my winter tailgating party – http://blog.inspirationbug.com/2011/12/26/party-winter-tailgating-party/ Thanks for sharing!

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