Crockpot White Chicken Chipolte Chili
From otterpond 14 years ago
- 300 minutes to make
- Serves 8
This recipe celebrates white beans using varieties to bring a texture and taste interest in the chili: Great Northern, Cannellini and Northern. A puree of cannellini beans with chicken broth is a wonderful low-cal substitute for any recipe calling for a cream base. Read more Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts. Navy beans are small and oval and cook relatively quickly (which, as Aliza Green notes in The Bean Bible, has made them popular with commercial baked bean manufacturers). Known as Boston beans, the white coco, pea beans or alubias chicas, Navy beans are perfect for dishes that don't need the full bean shape to shine: purees, soups, stews and baked beans. Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans. See less
Ingredients
- 2 cup cooked chicken shopping list
- 1 cup onions, Diced shopping list
- 1 medium pepper red bell pepper, Raw shopping list
- 1 pepper poblano pepper, Raw shopping list
- 2 tbsp garlic Minced shopping list
- 3 cup low sodium chicken broth shopping list
- 3 cup cannellini beans (canned) shopping list
- 1 1/2 cup great northern beans, canned shopping list
- 1 1/2 serving navy beans, canned, cooked shopping list
- 4 oz Diced Green Chiles shopping list
- 1 chipolte pepper in Adobe sauce + 1 tsp adobe sauce shopping list
- 1 1/2 cup stewed tomatoes, Original Recipe shopping list
- 1/4 tsp spices, cayenne pepper shopping list
- 1 tsp oregano, Ground shopping list
- 1 tsp salt shopping list
How to make it
- The Chipolte Pepper gives the chili its smokey, warm heat. You can find these canned in Adobe sauce in the Mexican section of the grocery store. Chop one up and make sure not to get any on your hands and then to your eyes. Very painful - yes I've done it.
- The beans in this recipe are canned. 1 typical 15oz can of beans measures into about 1.5 cups with its liquid. The stewed tomatoes are also a single can. Don't bother draining the beans - pour the liquid from the canned beans into the pot.
- CROCKPOT DIRECTIONS:
- Dice the onion and pepper. Mince the garlic. If using cooked chicken on the bone, remove the chicken from the bone. I used left-over, broiled chicken leg quarters. 2 cups from this chicken is 4 leg quarters.
- Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth.
- Put in all the remaining ingredients, stir, and cook on low for 4-6 hours.
People Who Like This Dish 9
- mommyluvs2cook Santa Fe, TX
- quaziefly ALL POINTS
- superfoodman Metropolis, IL
- wynnebaer Dunnellon, Florida
- notyourmomma South St. Petersburg, FL
- pleclare Framingham, MA
- imhungry Northern, OH
- justjakesmom Everett, WA
- broadzilla Saxonburg, PA
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 7 people-
Yummo!!
pleclare
in Framingham loved it
-
Perfection in chili heat...love my great northern beans. They are a favorite bean to use.
notyourmomma
in South St. Petersburg loved it
-
Sounds so yummy!!!
wynnebaer
in Dunnellon loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "