Chili is a welcomed dish this time of year. This is a delicious slow cooker White Chicken Chili, found originally in a Family Circle magazine. Please don’t let the extra step of first sauteing the peppers and onions stop you from trying the recipe. This little extra effort is well worth it for the tasty outcome.
1 tablespoon canola oil
1 large green pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped (be careful not to rub your eyes even after you wash your hands…. I did and they were burning for a while)
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin, plus reserved 1/2 tablespoon
1 teaspoon ground coriander, plus reserved 1/2 teaspoon (I didn’t have any ground coriander when I first made this recipe, but did go and get some. There is not a good substitute. Coriander seed is different from coriander, a.k.a. cilantro. It’s a little like cumin, fennel, and carraway seeds.)
1-1/2 pounds boneless, skinless chicken breasts
2 cans (14.5 ounces each) cannellini beans, rinsed and drained
1 cup low-sodium chicken broth
1 tablespoon lime juice
1/2 teaspoon salt
1/4 cup light sour cream (optional)
1/4 cup cilantro leaves (optional)
Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet. Cover and cook for 6 minutes, stirring occasionally.
Transfer veggies to slow cooker; add chicken, beans and broth. Cover; cook on High for 4-6 hours or Low for 8-10.
At the end of cooking, shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt. The chili is now ready to be served (with sour cream and cilantro, if desired) and ENJOYED!