Tuesday, February 3, 2015

Spicy Two Bean White Chicken Chili

YUM! This one was a big hit in my house! There's another blizzard covering my house in blankets of white, cold, icy, snow, so I needed something with some heat to defrost us tonight. I had a craving for some chili, but wanted to try something different than the usual recipe so I came up with this spicy little number that I'm sure you will love! It does have some heat, so if you don't like a little fire on your tongue you might want to leave out the jalapenos. My husband and I both love hot and spicy dishes so we will definitely be making this one again!

Spicy Two Bean White Chicken Chili


3 large chicken breasts
1 can of Rotel
5 cups of chicken broth
1 15 oz can of Great Northern Beans, drained & rinsed
1 15 oz can of Cannellini Beans, drained & rinsed
1 16 oz jar of salsa verde
3 Italian peppers, diced
1 red bell pepper, diced
1 large yellow onion, diced
1 tbsp garlic, minced
2 jalapenos, sliced
1 tsp chili powder
1 tsp cumin
Sea Salt

Topping Suggestions:

Shredded cheese
Green onions
Sour Cream

Don't forget to drain and rinse those beans! There is no need for that stinky bean juice to be any where near this chili!

Dice your veggies.

My husband and I love us some spice so I opted to leave the seeds and membranes attached to the jalapenos, but remember if you want to tone down the spice but still want to add the jalapenos just scrape out the membranes and seeds and you will eliminate the hotness factor of the peppers.

Another reason why you will love this recipe is because it's all done in the crock pot! Turn that baby on high and you are ready to go!

First place the chicken breast on the bottom of your slow cooker and pour the chicken broth, Rotel, beans, & salsa verde over the chicken. Next add the Poblano peppers, red bell pepper, onion, garlic, and jalapenos (remember, leave these out if you aren't looking for some heat - the chili will still be delicious without them!). Set your timer for 5 hours and go do something fun!

The next step is to shred your chicken. Once it's shredded, add the chili powder, cumin, and a dash of sea salt, & cracked pepper.

Add the chicken back to the crock pot.

And mix well.

Top your chili with any of your favorite toppings - mine are shredded cheese & green onions!

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