Slow-Cooked White Chili
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 8 servings (2 quarts).
This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. "It's quick, easy and tastes great," says Lori Weber of Wentzville, Missouri. "It's a family favorite that we enjoy with corn bread," she adds.
Ingredients
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3/4 pound boneless skinless chicken breasts, cubed
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1 medium onion, chopped
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1 tablespoon canola oil
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1 garlic clove, minced
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1-1/2 cups water
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
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1 can (4 ounces) chopped green chiles
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1 to 2 teaspoons chicken bouillon granules
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1 teaspoon ground cumin
Directions
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1.
In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
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2.
Cover and cook on low for 5-6 hours or until chicken is tender.
Nutrition Facts
1 cup: 180 calories, 4g fat (0 saturated fat), 24mg cholesterol, 430mg sodium, 21g carbohydrate (4g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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