Finding and making a good chili has been on my mind for a while, specifically a white chicken chili. I had previously only made chili once before. It was a more traditional version calling for ground beef and tomato items. I have ever intention of revamping that recipe at some point in the coming weeks or months but until then I really wanted to do a different version.
As I seem to do a lot of lately, I hunted and searched through cookbooks and websites looking for the perfect white chicken chili recipe. None totally fit what I was looking for but as with other recipes I’ve done, I compared several side by side to give me an idea of where to go – cook times, general ingredients and suggestions. So what really was happening was an experiment. I love kitchen experiements, even more so when they turn out. There are bombs along the way, we all have them. But the experiments with really really good outcomes just have to be shared!
This particular chili is loaded with northern white beans, chicken, a handful of veggies and a lot of spices! It’s definitely hearty, perfect for any chilly fall or winter night. And it’s spicy without being overpowering. The flavors work wonderfully together. An absolute must for any cold weather slow cooking.
Yield: serves 6-8
Prep Time: 15 minutes
Cook Time: 6 hours
3-4 C chicken
3/4 C green bell pepper
1 1/2 tbsp garlic
1-2 tbsp olive oil
3 1/2 C chicken broth
3 -15oz cans northern white beans
1/2 C onion
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne pepper
1/2 tsp red pepper flakes
1 C Monterey Jack cheese, plus additional for topping
sour cream, optional
jalapeno slices, optional
Prepare veggies; mince garlic, dice jalapeno and chop green pepper. Cut up chicken into bite sized cubes.
In a large skillet, heat 1-2 tbsp olive oil. Add chicken and cook over medium heat until cooked through. Add garlic, green pepper and jalapeno. Continue cooking and stiring until veggies are tender, 5 minutes or so. Transfer to a clean bowl.
Pour chicken broth into slow cooker. Add spices. For a less spicy version, only add half of the cayenne and no red pepper flakes. Drain and rinse beans, then add to the liquid and spices.
Add chicken mixture to slow cooker. Gently stir.
Lastly, toss in onions and give one more gentle stir. Cover and let cook for 6 hours on low.
Prior to serving, stir 1 cup cheese into chili mixture until melted and spread throughout.
Serve warm topped with additional cheese or sour cream and jalapeno slices if desired. Makes aproximately 6 full servings.