Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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White Chili, Crockpot

Recipe from: Tampa Tribune
Servings: About 8 cups

1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
1 tablespoon flour
1 tablespoon minced garlic
1 tablespoon cumin
1 tablespoon dried oregano
1 to 2 teaspoons black pepper
½ teaspoon white pepper
Pinch crushed red peppers
2 4 ounce cans drained chopped green chilies
¼ cup minced fresh jalapeño peppers
1 pound rinsed dried navy beans
5 cups hot fat-free chicken broth
¾ cup chopped onion
salt and pepper to taste
½ bunch chopped cilantro leaves, divided

In a 4 quart or larger slow cooker, toss the chicken with the flour until evenly coated. In a small bowl, mix together the garlic, cumin, oregano, black and white peppers, and crushed red peppers; add to slow cooker and mix well. Add the green chilies, jalapeño peppers, beans, hot broth and onion. Cover and cook on low 8 to 9 hours or until beans are tender. Salt and pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish with remaining cilantro.

Per cup: 290 calories, 28 grams protein, 2 grams fat (6 percent calories from fat), 0.4 grams saturated fat, 41 grams carbohydrate, 33 milligrams cholesterol, 394 milligrams sodium, 16 grams fiber

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