White Chili (chicken - crockpot recipe)

This chili uses chicken. It is a delicious variation on a classic dish, though a die-hard might say it lacks authenticity. Discoveries are made when we dare to stray.

• 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
• 1 tablespoon flour
• 1 tablespoon minced garlic
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 2 teaspoons black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon crushed red peppers
• 2 (4-ounce) cans drained chopped green chilies
• 1/4 cup minced fresh jalapeño peppers
• 1 pound rinsed dried navy beans
• 5 cups hot fat-free chicken broth
• 3/4 cup chopped onion
• Salt and pepper to taste
• 1/2 bunch chopped cilantro leaves, divided

METHOD

In a 4-quart or larger slow cooker, toss the chicken with the flour until evenly coated.

In a small bowl, mix together the garlic, cumin, oregano, black and white peppers, and crushed red peppers; add to slow cooker and mix well. Add the green chilies, jalapeño peppers, beans, hot broth and onion.

Cover and cook on low 8 to 9 hours or until beans are tender. Salt and pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish with remaining cilantro.

Makes about 8 cups

Contributor: Junior Trimmer

 

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