I went to Whole Foods looking for a dried white bean to use in my Chicken Chili recipe. When I got to whole foods I realized there were a bazillion white beans to choose from. I quickly forgot the name and when I went to write the recipe, I went with any white dried bean. You can use any white bean you like. I don’t suggest you purchase them from Whole Foods unless you want to be there all day. Monkey girl was getting mad at me because I couldn’t make up my mind. I kid you not they have an area with beans and rice that makes me drool every time! They must have at least 50 different rices alone. The last time I went with my good friend Debra Ciampoli, we were there over two hours. We were really just looking and didnt really buy anything.
So the chili is kind of a mix of what ever I had on hand. I knew I was going to use chicken so I used chicken breasts. Heck, you could add them frozen if you want. Perhaps you have a leftover rotisserie chicken in the fridge, just use that, whatever you have on hand. You could spice it up a bit more than I did by adding jalapeno’s or other peppers. I personally will stick with a bit of chili powder for the heat. No jalapenos for me, I cant eat the heat like I used to. So I hope you enjoy this. I thought it was easy, hearty and good for you.
Slow Cooker White Chicken Chili
Ingredients:
1 pound dried white beans soaked overnight or
2 15 oz cans of Great Northern beans drained and rinsed
1 sweet onion chopped
5 cups water
2 chicken bouillon cubes
1 clove garlic minced
1 medium red bell pepper chopped
1 pound boneless skinless chicken breasts
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon black pepper
2 cups Colby jack shredded cheese for garnish
1/4 cup chopped green onion for garnish
2 tablespoons chili powder
Directions:
Peace be with you,
Veronica
