You could say a lot about this chili. You could call it healthy, low-fat, and low glycemic. I’m will just call it excellent.
I have always loved white bean in soups or chili, and slow cooker chili fits my current lifestyle. It is just the right thing. One of my favorite chilies uses pepper jack cheese and salsa for spicing. I want to control the spicing and get the cheese out of the recipe.
I really like this. Spiced just right. The chicken was tender and infused with spice.
Notes: This is about a 5/10 on the heat-o-meter. Add more spice is you want hot. If you have precooked chicken then about 3 cups, add all the spices and chicken broth from part one and start at part two.
Part one: 3 medium size skinless boneless chicken breast trimmed, 1 can chicken broth, one medium onion chopped, 1 bay leaf, 1 T chili powder, 1/2 t each salt, pepper, cumin, and garlic powder.
Cook on high for 4 hours. Remove and discard bay leaf. Pull out chicken and shred. Place back in crock pot with the braising liquid.
Part 2: Add 1 10 oz can Ro-tel tomatoes, 1 4 oz can green chilies, 48 oz precooked great northern beans, 1 jalapeno diced small, 4 t chili powder, 1 t cumin, and 1/2 t salt.
July 8, 2016