Slow Cooker White Chicken Chili

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)
Ingredients:
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

Directions:
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.

Beef and Black Bean Chili (Slow Cooker)

Seriously busy time in my life right now, y'all! Hence the lack of posts. Luckily, I've been able to make some yummy food that I cannot wait to share with you; unfortunately, I haven't had time to type up the recipes, come up with witty stories, and post them.

So here's a post-- very bare bones in terms of an introduction but yummy food nonetheless. This is an alternative to your "normal" chili that I would certainly suggest if you are a black bean lover. The beans and meat soak up a lot of the liquid so be prepared for a thick chili. Perfect for a cold windy day... especially since it will be cooking all day in the crockpot!

Beef and Black Bean Chili (adapted from Martha Stewart)
Ingredients:
1/3 lb top loin steak, cut into 1/4 inch pieces (or beef stew meat would work as well)
1 1/2 cups tomato juice (low or no sodium)
2 cups water
1 cup dried black beans, rinsed
1/2 large red onion, diced
2 garlic cloves, minced
2 tbsp chili powder
1/2 tbsp ground cumin
2 tsp kosher salt (more or less to taste)
1/4 tsp freshly ground pepper
sour cream, for serving

Directions:
Combine the steak, tomato juice, water, black beans, onion, garlic, chili powder, cumin, salt and pepper in your slow cooker. Cook on low for 8-9 hours (or high for 5-6 hours). Taste and season with salt and pepper as desired.

Serve garnished with sour cream.

Serves 3-4.

Chili in the Crockpot

What do you do when the weather turns from high of 80 to high of 50 within 24 hours?

1. Wear a scarf. Obvi.

2. Make some chili. Probably in the crockpot if you are working all day and don't have time for a long simmer.

It's inevitable that I'll make chili multiple times during the fall and winter. When it comes to a bean-laden thick stew, I just can't say no. I like a traditional red chili or a white chicken chili or a vegetarian chili. This fall I'm thinking I'm going to try a pumpkin chili. I told you once that I have this one slow cooker cookbook that I enjoy because it has about 25 variations for each dish. I typically don't follow just one recipe but instead adapt things from multiple and go from there. Here's a look at my chili recipe page from the cookbook. Yes, I do defile my cookbooks by writing down my adaptions, folding down corners and even noting whether or not I liked the recipe. You may even be able to see some food stains if you look closely. :)

I'm pretty certain every time I make chili, it turns out a little different. That's because I use the ingredients I have on hand in my fridge and pantry. So I'm sharing with you what I did this time around. But as always, be creative and use what you have (is this becoming my cooking mantra?). Also, you can definitely double the chili recipe and it should fit in a normal sized crockpot. I made a little less this time around because it was just for me (lasted for 2 lunches and 2 dinners) but when I would make it for Scott and me, I always upped the ingredients.

Chili in the Crockpot (heavily adapted from Fix-It and Forget-It)

Ingredients:

1/2 lb ground turkey, browned and grease drained

1 16 oz can kidney beans, drained and rinsed

1 16 oz can diced tomatoes

1 8 oz can tomato sauce

1 medium onion, diced

2 garlic cloves, minced

1 bell pepper, diced (I used half of a red pepper and half of a yellow pepper)

1 jalapeno pepper, diced (with or without seeds depending on your heat tolerance)

1 tbsp Worcestershire sauce

1/2 tbsp cumin

1 tbsp chili powder 

salt and pepper, to taste

shredded cheddar cheese, for garnish

sliced jalapeno, for garnish

Directions:

To help the flavors meld, brown the meat and cut up the veggies the night before you are going to cook the chili. Combine everything, except the salt and pepper, in the crock of your slow cooker. Cover and refrigerate over night. (It is not essential to follow this step... just my recommendation).

In the morning, remove the crock from the fridge and place in the slow cooker. Turn heat to low and cook for 8-12 hours. Taste and season with salt and pepper as needed.

Serve hot garnished with cheddar cheese and sliced jalapeno. 

Serves 3-4.