This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's a family favorite that we enjoy with cornbread. —Lori Weber, Wentzville, Missouri
Slow-Cooked White Chili
Slow-Cooked White Chili
Prep Time
25 min
Cook Time
5 hours
Yield
8 servings (2 quarts)
Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1-1/2 cups water
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
- 1 can (4 ounces) chopped green chiles
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon ground cumin
Directions
- In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
- Cover and cook on low for 5-6 hours or until chicken is tender.
Nutrition Facts
1 cup: 180 calories, 4g fat (0 saturated fat), 24mg cholesterol, 430mg sodium, 21g carbohydrate (4g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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