Fire Up Your Slow Cooker
Beat the winter chill with chili.
If you’re like me (lazy and a delicate flower who easily gets cold), nothing beats a hot, hearty chili during the winter. One (or in this case three) you can prepare in a slow cooker makes it even better. If you don’t like beans in your chili (what?!?), these recipes are not for you.
Slow Cooker White Bean Chicken Chili
Serves at least 4
I first made this delicious dish for a camping trip my family went on with 5 other families. It was a big hit, if I do say so myself.
3 skinless, boneless chicken breasts (about 2 pounds)
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth (I use cubes and water)
3 15 oz. cans cannellini beans, undrained
2 cans chopped green chilies
2 cups frozen corn (I used fresh corn we’d frozen during the summer)
1 tsp. ground cumin
2 dashes cayenne pepper (more if you like it spicy; my 5-year-old does not)
Chopped cilantro, optional
Shredded Monterey Jack and corn chips for topping, not optional IMHO
Cut chicken into cubes. (If you feel like doing a little extra work in the end, cook the breasts whole and shred with two forks once chili is finished for a more rustic look.) Add to slow cooker along with onion, garlic, beans, broth, chilies, cumin and cayenne. Stir to mix, cover and cook on high for 4 hours or low for 8. Add corn during the last ten minutes to heat through (I thawed mine first, but you don’t have to). Ladle into bowls, stir in cilantro, and sprinkle with cheese and corn chips. Dig in! If you like a thicker chili, consider using 1 cup less broth and/or mashing up some of the beans.
Easy Turkey Chili requires a little more prep; the ground turkey and onions have to be cooked in a fry pan before going into the crock. Reviewers suggest using cannellini beans instead of chickpeas and adding a few spices to jazz it up a bit based your family’s preferences.
For a no-meat version, make a batch of this Very Veggie Chili Recipe that includes carrots and zucchini. To add a little smokiness, try this unique trick: stir in a teaspoon of unsweetened cocoa powder. Serve over brown rice for an interesting change.
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