White Chicken Chili
SERVINGS 6 (1^2 ⁄ 3 cups each)
PREP 25 minutes SLOW COOK 6 to 8 hours (low) or
3 to 4 hours (high) + 20 minutes (high)
3 15- to 16-oz. cans no-salt-added Great
Northern, pinto, or cannellini (white kidney)
beans, rinsed and drained
1 1 ⁄ 2 cups chopped red, green, and/or yellow
sweet peppers
1 cup chopped onion
1 to 2 fresh jalapeño chile peppers, seeded
and chopped*
2 tsp. ground cumin
2 cloves garlic, minced
(^3) ⁄ 4 tsp. salt
(^1) ⁄ 2 tsp. dried oregano, crushed
3 1 ⁄ 2 cups low-sodium chicken broth
2 1 ⁄ 2 cups chopped cooked chicken
Shredded Monterey Jack cheese and/or
broken tortilla chips (optional)
- In a 3^1 ⁄ 2 - or 4-quart slow cooker stir together
the first eight ingredients (through oregano). Add
broth. Cover and cook on low 6 to 8 hours or on
high 3 to 4 hours. Using a potato masher or
wooden spoon, mash some of the beans, then stir
in chicken. Cover and cook on high 20 minutes
more. If desired, top each serving with cheese
and/or tortilla chips.
*TIP Chile peppers contain oils that can irritate your
skin and eyes. Wear plastic or rubber gloves when
working with them.
52 MG CHOL. | 453 MG SODIUM | 36 G CARB. | 13 G FIBER
4 G SUGARS | 26 G PRO.