Fix-and-Forget White Chili
Thicken this slow-cooker chicken chili by slightly mashing the beans.
Ingredients
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12 oz. skinless, boneless chicken breast halves, cubed
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1 Tbsp. cooking oil
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2 15- to 16-oz. cans Great Northern beans or navy beans, rinsed and drained
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1 4-oz. can diced green chile peppers, undrained
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1 large onion, chopped
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2-1/2 cups reduced-sodium chicken broth
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1-1/2 tsp. cumin seeds
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1-1/2 tsp. bottled minced garlic (3 cloves)
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1/4 to 1/2 tsp. cayenne pepper
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1/8 tsp ground black pepper
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Light dairy sour cream (optional)
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Avocado slices (optional)
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Fresh thyme sprigs (optional)
Directions
1.
In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3-1/2- to 4-quart slow cooker; mash slightly with a potato masher.
2.
Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, garlic, cayenne pepper, and black pepper into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3.
If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.
Nutrition information
Calories 229, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 33 mg, Sodium 662 mg, Carbohydrate 26 g, Total Sugar 2 g, Fiber 8 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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