Friday, October 10, 2014

White Bean & Chicken Chili

Happy Friday!! It has been an insanely good day so far, and I have to credit that to my latte and the best news I got about a half an hour ago! Daytime Blue Ridge, a local noon television show, is going to be featuring one of my favorite fall recipes on their show during the last week of October!! This news has made my entire day and I can't wait to watch the episode. While I'm not sure of the exact date it will air, you can tune into WSLS-Channel 10 at 12:00 p.m. during that last week of October to catch it!

Now back to recipes! Today I'm sharing last night's dinner and the last of the Feel Good Fall recipes for this week. Yesterday around lunch time I ran home to get this white bean and chicken chili going in the crock-pot. That's the great thing about this recipe, it's quick to assemble and the crock-pot does all the heavy work. Make a batch of sweet, yellow cornbread, dollop some sour cream on top of the chili, sprinkle some cheddar cheese, and you've got a feel good fall meal! It's a good one, I'm telling you! And it's kid approved, just ask my nephews!

  • What You'll Need
    • 3 chicken breasts
    • 3 cans of Great Northern Beans
    • 1 can of Cannellini Beans
    • 1 small can of chopped green chilies
    • 1/2 a medium onion, chopped
    • 32 oz can of chicken broth (equal to 4 cups)
    • 1 TSP oregano
    • 1 TSP ground cumin
    • 1 TSP salt
    • 1 TSP black pepper
    • 1/2 TSP chili powder
    • 1/2 TSP garlic salt
    • Cornstarch for thickening
    • Sour cream for topping
    • Cheddar cheese for topping

  • What You'll Do
    • Dice the chicken and cook through in a skillet on the stove.
    • While the chicken is cooking, add all of the beans to the crock-pot, juice included. Then add the chicken broth, chopped green chilies, chopped onion, and all of the spices. Stir well. 
    • Once the chicken is completely cooked, add it the crock-pot and stir well.
    • Put the crock-pot on high for 5 to 6 hours. 
    • When the chili has cooked for at least 5 hours, you can thicken it if so desired, using cornstarch. Follow the direction on the cornstarch container for the amount of cornstarch to water needed. Mix in a separate bowl then slowly add it to the crock-pot and stir. You can make it as thick as you prefer by adding more water/cornstarch mixture until you reach the right thickness.
    • Serve with sour cream, cheddar cheese, and cornbread. 

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