A rainy weekend called for a simple dinner of chili on Sunday. Though I tend to make vegetarian chilis with black beans or kidney beans, for this weekend's version, I opted to try a new recipe and made a white bean chicken chili. (Plus, including some sort of animal protein always makes D happy.) The resulting chili was quite flavorful and paired nicely with a big slab of freshly-baked cornbread.
White Bean Chicken Chili
makes four servings
4 boneless, skinless chicken thighs, cut into 1" pieces
1 15-oz can white kidney beans (cannellini beans), rinsed and drained
1 15-oz can Great Northern beans, rinsed and drained
1 cup chopped onion (1/2 medium onion)
1/4 cup chopped sweet pepper (I used a mix of orange and red sweet peppers, ribs and seeds removed)
1/2 small jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth
1. Lightly coat a medium skillet with cooking spray. Heat over medium-high heat. Cook the chicken pieces until lightly browned. Add the cooked chicken to the 4-quart bowl of a slow cooker.
2. Add the beans, chopped onion, chopped sweet peppers, chopped jalapeno pepper, and minced garlic to the slow cooker bowl.
3. Season with ground cumin and dried oregano. Top with the chicken broth.
4. Cover and cook on low for 5-6 hours or on high for 2 1/2 hours.