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25 February 2008 @ 05:49 pm
(or anyone else who wants it)!

From this website,

A perfect recipe for the slow cooker or Crock Pot. I've been making various versions of this chili for years, and it's particularly easy when you make it in the slow cooker.

I've adapted the recipe to account for some of the slow cooker's quirks; notably, it's incredibly time-consuming to cook dried beans in a crock pot, so I've substituted canned beans. You can throw the ingredients into the crock pot in the morning, and by dinnertime it's ready. I like to purée part of the beans and broth in a blender just before serving, to give the chili a thicker texture, but this step is optional.

Prep Time: 10 minutes
Cook Time: 4 to 5 hours on HIGH; 9 to 10 hours on LOW
Yield: 4 to 6 servings

3 cans (15 oz. each) white beans (cannellini, Great Northern, etc.)
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 can (4 oz.) diced green chilis (not jalapeños!)
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp ground cayenne pepper
1/4 tsp ground cloves
1/2 tsp salt
1 to 1.25 pounds boneless, skinless chicken breasts
2 1/2 cups chicken broth

Rinse and drain the beans. Place them in a slow cooker. Add the onions, garlic, chilis, spices, and salt, and stir to combine. Place the chicken breasts over the top, and pour in the chicken broth. Cover and cook on LOW for 9 to 10 hours, or HIGH for 4 to 5 hours.

When ready to serve, remove the chicken and shred the meat into bite-sized pieces, using a couple of forks; set aside. Remove about 1 cup of the bean and broth mixture, and purée it in a blender until smooth. Add the bean purée back to the pot. Add the reserved chicken, and stir well to combine. (The puréeing is optional.)

Delicious with tortillas or tortilla chips; fresh salsa; sour cream; guacamole; chopped fresh cilantro; shredded jack or cheddar cheese. Try any or all of these accompaniments, and enjoy!


*****************************************************

Two things: 1. I have a large slow cooker and 2. I love me some beans. So. My adjustments. Let me show you them:

~I added an extra can of beans as well as an extra breast or two of chicken.
~I sort of eyeballed all the spices. Definitely upped the oregano and cumin, because, well, YUM!
~Also, I doubled the garlic. Possibly a bit more than. That's how I roll.
~I only used about two cups of broth, and in the last hour I added roughly chopped red and orange bell peppers because, well, YUM!
~I didn't puree any of the bean mixture. The consistency was already pretty darned thick, and frankly, skipping this step meant I didn't have to wash up another appliance. Go, laziness!



Naturally, you can use dried beans and either cook them in the slow cooker first, soak them overnight, or use the comparatively quick stovetop method.

And then if you don't have a slow cooker, doing the entire recipe on the stovetop would be a breeze.

If you want to make this vegetarian, use veggie stock or water, add extra beans and adjust your spices accordingly.

I'm serving this with multigrain garlic toasts, thinly sliced scallions (or minced red onion if my scallions have gone to the dark side), monterey jack cheese and sour cream. Just a bit of the last two. My hips they are a' growing.

 
 
I feel: soresore
 
 
 
Chad Dylan Cooper just stole my yogurt!: Shiny!faded_lilac on February 26th, 2008 12:55 am (UTC)
Yum! Doubling garlic is always a good way to roll.

Now I have another reason to want spring break to be here! Thanks :)
Rennierengirlie87 on February 26th, 2008 03:40 am (UTC)
LOVE white bean chicken chili!!!!!
may attack your slow cooker