Boy it is getting hot out there.
Today we had a high of 22 F!! That is practically Caribbean weather, right? Well, at least relative to the high of -11 F with a windchill of -45 F on Monday. Yeah, it was really cold.
And when you are really cold, you need a chili to warm you up. Here is one of my favorites. It is a white chicken chili packed full of flavor after cooking all day in your slow cooker. The leftovers are perfect reheated or repurposed into nachos or a salad, so make the whole batch, ok?
Now I'm off to resume my comfy place on my couch with my slippers, blanket, and a mug of steaming hot cocoa. I'm not leaving until the weather warms to at least freezing.
Slow Cooker White Chicken Chili (adapted from Fix-it and Forget-it)
1 lb dried great northern beans
2 chicken breasts, cooked and shredded
1 1/2 cups diced bell peppers (I used a combination of red, yellow, and green)
2 jalapeno peppers, diced (I seeded one and left the other with seeds, but adjust for your desired spice)
1 medium onion, diced
2 large garlic cloves, minced
1 tbsp ground cumin
1 tsp salt
4 cups chicken broth (homemade or low sodium store-bought. If using store-bought, omit salt)
2 cups water
The night before, rinse and pick over the northern beans. Place in a medium saucepan and cover with cold water. Let soak overnight.
The morning of, drain the beans. Place them back in the saucepan and cover again with water. Bring to a boil and simmer for 20 minutes. Drain the water.
Mix together the beans, chicken, peppers, onion, garlic, cumin, salt, broth and water in the crock of your slow cooker. Cook on low for 8-10 hours (or high 4-5 hours). Stir and season with additional salt and pepper as desired.
Ladle into bowls and top with shredded cheese, Greek yogurt or sour cream, or additional garnishes as desired.
Makes 8 servings.