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Slow-Cooked White Bean Chili

 Slow-Cooked White Bean Chili
My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St Marys, Kansas
12 ServingsPrep: 30 min. Cook: 3 hours

Ingredients

  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1 to 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups frozen gold and white corn
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded pepper jack cheese
  • 1 cup sour cream
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
  • Salsa verde and chopped fresh cilantro, optional

Directions

  • In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover
  • and cook on low for 3-4 hours or until heated though, stirring once.
  • Serve with salsa verde and cilantro if desired. Yield: 12 servings
  • (1 cup each).
Nutritional Facts: 1 cup equals 336 calories,

2 of 2

Slow-Cooked White Bean Chili (continued)

Nutritional Facts: 15 g fat (9 g saturated fat), 69 mg cholesterol, 772 mg sodium, 27 g carbohydrate, 7 g fiber, 24 g protein.