chicken · chili · clean eating · cumin · healthy dinner · slow cooker

Chicken White bean Chili

 

Wednesdays are super busy here in the afternoon and
I don’t get in the door until 6:00pm.
The kids are hungry,
I’m hungry and my husband is
either just home or on his way home and
he will be hungry too.
They are the kind of nights that
you think it would just be so much easier to pick dinner up
on the way home.
But I do not want to do that.
So my trusty slow cooker and I have a date
every Wednesday morning.
I spend 20 minutes or so filling her up and
she slaves the day away and has dinner waiting for me
when I get home.
She is like my 1950’s wife…hahahaha
One of the family favorites is
white bean chicken chili.
So easy and very tasty!
Plus you can tweak all the seasonings to your
personal tastes, just make sure you don’t sample it
unless you know your chicken is fully cooked first.
(One of the main reasons I brown mine before
putting it in the pot)
Here is what you need:
1 lb ground chicken
1 green pepper (chopped)
1 medium yellow onion (chopped)
2 can great northern beans or navy beans
1 can corn (if canned make sure it has no sugar added…)
1 can diced green chili’s or 3 fresh chopped chili’s (no seeds)
 1Tbs Cumin
1 Tbs Onion powder
1 Tbs garlic powder
1 cup organic or homemade chicken stock
I started with only 1 can of beans but since I put in so much onion and pepper I decided to add a second can of beans and it came out yummy. Feel free to use dried beans but make sure they have been soaked over night or soaked and cooked to soften them up. I would love to do this every time but quite frankly the idea of this meal is to be done quick so I don’t usually take the time to do that.
Turn on the burner under your sautee pan
so its warming up while you chop up the pepper and onion.
Brown the ground chicken

 

 adding the pepper and onion when its about halfway done.
I do not use oil in this step because I have this crazy pan that
works so awesome I don’t need it but if you do
need some oil use extra virgin olive oil and only a tablespoon.
This chicken cooks quick and you should really not need more than.
Once the chicken is browned and the onion is translucent
transfer this whole yummy concoction into your slow cooker.
sprinkle with the cumin, onion powder and garlic
and again feel free to modify these amounts to your taste.
I also like to add chili powder or
use fresh garlic just to spice it up a bit once in awhile.
Play with it and make it your own!
Once the spices are on the meat pour in the
rinsed and dried beans, drained corn and green chili’s
then pour the chicken stock over the whole thing.
(I usually start with only 1/2 cup and then after a few hours I check it and if it looks too thick I will add up to another 1/2 cup. This is also a great time to taste it and adjust seasonings.)

 

Now plug that slow cooker in
(yes I have forgotten this step…
yes, it’s happened more than once)
Turn it on low for 6-8 hours.
Come home from gymnastics or soccer
or a long day of work, grab a bowl and a spoon and
ENJOY!!!
(oh yes, feel free to grate some good cheese on top or
add a dollop of plain Greek yogurt in lieu of sour cream. delicious)
 Let me know if you make this what you think!
~eat well, live well
Patty
1 lb ground chicken
1 green pepper (chopped)
1 medium yellow onion (chopped)
2 can great northern beans or navy beans
1 can corn (if canned make sure it has no sugar added…)
1 can diced green chili’s or 3 fresh chopped chili’s (no seeds)
1Tbs Cumin
1 Tbs Onion powder
1 Tbs garlic powder
1 cup organic or homemade chicken stock
heat the chicken with the chopped onion and pepper until the chicken is browned.
Place all ingredients into your slow cooker.
Cook on low for 6-8 hours

 

 

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