It does seem like it may be a little hot for chili, but I was nice and cool this morning when I put it in the crock pot and nice and cool when I served it to the family with no effort in the kitchen. The original recipe can be found in Family Feasts for $75 a Week. I served a green salad along side the chili with lots of fresh tomatoes. Yum!
White Chicken Chili
- 1 T. olive oil
- 2 chicken breasts, cut into bite size pieces
- 1 onion, chopped
- 6 cloves garlic, minced
- 6 cups water
- 4 cups chicken broth
- 1 lb. dried Great Northern Beans, rinsed and picked over
- 1 sm. can fire roasted diced green chilies
- 1 T. chili powder
- 1 t. ground cumin
- 1 t. dried oregano
- 1/4 t. cayenne pepper
- Shredded cheese
- Crushed corn chips or Cornbread
Heat oil in a cast iron skillet (or pan of your choice) and cook chicken, onion and garlic until onion is soft and chicken is cooked through, stirring frequently. Place chicken mixture in 4 to 5 quart crock pot. Add remaining ingredients except cheese and chips/cornbread. Turn crock pot to high for 30 minutes. Depending on when you are starting your chili you could turn it to low and let it cook for 9 to 10 hours or keep it on high for 5 hours. (I promise the beans will be soft in just 5 hours on high without presoaking! Just trust me on this.) Ladle into bowls and top with cheese and crushed chips or just cheese and a side of cornbread. Serves 6.
I'm keeping this recipe! We are always looking for more ways to use dry beans - since we grow and dry quite a lot of them to keep as a staple.
ReplyDelete