Slow Cooked White Chili*

When you want some comfort food that warms your taste buds and your soul, a nice hot bowl of white chili can do the trick. You can cook this in a slow cooker or on the stove in a nice heavy bottom pot. For an even quicker version, you can substitute the dried navy beans for canned navy or great northern beans. Make sure to rinse and strain the beans prior to using and add 2 cups less broth, adding more as needed. Also, it is important for good health to use organic beans in BPA FREE cans such as Eden Organic brand. This also reduces the cooking time by an hour to an hour and a half.

Slow Cooked White Chili*

 

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When you want some comfort food that warms your taste buds and your soul, a nice hot bowl of white chili can do the trick. You can cook this in a slow cooker or on the stove in a nice heavy bottom pot. For an even quicker version, you can substitute the dried navy beans for canned navy or great northern beans. Make sure to rinse and strain the beans prior to using and add 2 cups less broth, adding more as needed. Also, it is important for good health to use organic beans in BPA FREE cans such as Eden Organic brand. This also reduces the cooking time by an hour to an hour and a half.

Author: Karen Abir

Recipe type: Eating Clean, Freezer Friendly, Poultry, Fish & Beef

Cuisine: Eating Clean

Ingredients

• 1 pound dried navy beans, soaked overnight in cold water then rinsed and strained
• 5-6 cups chicken broth, more if needed
• 12 ounces good quality beer; I use Corona beer from Mexico, omit beer for a gluten-free variation
• ¼ cup olive oil, more as needed
• 1 very large onion, chopped
• 1½ cup fresh green chilies such as poblano or jalapeño peppers or a combo of both, seeded with white ribs removed, finely diced
• 2 stalks celery, diced
• 3 tablespoons garlic, chopped
• 1 bunch scallions, thinly sliced, both white and green parts
• 1½-2 pounds skinless boneless chicken breast, diced or ground chicken or turkey breast; use the dark meat if you prefer
• 1 teaspoon fennel seeds, crushed with a mortar and pestle or a meat pounder
• 1 teaspoon salt, plus more when adjusting seasoning at the end
• 1 tablespoon ground cumin
• ½ teaspoons white pepper
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper, more to taste
• optional: ¼ teaspoon chipotle pepper powder
• 2 bay leaves
• 2 tablespoons natural chicken soup powder; I use Osem brand, use a gluten-free broth for gluten-free variation
• 3 tablespoons flour, use gluten-free flour for gluten -free variation
• 1 cup frozen corn
• 1 bunch cilantro, roughly chopped, plus ¼ cup chopped cilantro reserved for garnish

Instructions

1. If using dried beans, place the soaked and rinsed beans with the broth and bay leaves in the slow cooker and cook on high for about an hour and a half.
2. Meanwhile, in a large heavy-bottom pot heat the oil over medium-high heat. Add the onion, celery and peppers and cook until translucent, about 5 -6 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken and all of the spices. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (At this point you may transfer and add the rest of the ingredients to a slow cooker, including any additional broth as needed and cook on high for about 3 hours, or on low for about 7-8 hours, or proceed with the following directions. Season with salt and pepper, to taste.
3. If not cooking in a slow cooker, simmer in a large heavy bottom, covered pot over a low heat for about 2-3 hours, until beans are tender.
4. Serve with a steaming bowl of hot brown or white rice and garnish with baked or store bought tortilla strips or chips. Garnish with a sprig of freshly chopped cilantro, and if desired some home-made or store bought tortilla chips or strips.
5. Homemade tortilla strips:
6. fresh or frozen, thoroughly defrosted, corn tortillas, cut into long thin strips.
7. sea salt and canola, grape seed or olive oil, as needed (Use gluten-free corn tortillas for a gluten- free variation
8. Brush with canola, grape seed or olive oil and lightly season with sea salt to taste. Place on a parchment lined baking sheet and bake at 350 degrees until golden and toasted, but not burnt.

3.2.2885

• 1 pound dried navy beans, soaked overnight in cold water then rinsed and strained
• 5-6 cups chicken broth, more if needed
• 12 ounces good quality beer; I use Corona beer from Mexico
• 1/4 cup olive oil, more as needed
  1 very large onion, chopped
• 1 1/2 cup fresh green chilies such as poblano or jalapeño peppers or a combo of both, seeded with white ribs removed, finely diced
• 2 stalks celery, diced
• 3 tablespoons garlic, chopped
• 1 bunch scallions, thinly sliced, both white and green parts
• 1 1/2 – 2 pounds skinless boneless chicken breast, diced or ground chicken or turkey breast; use the dark meat if you prefer
• 1 teaspoon fennel seeds, crushed with a mortar and pestle or a meat pounder
• 1 teaspoon salt, plus more when adjusting seasoning at the end
• 1 tablespoon ground cumin
• 1/2 teaspoons white pepper
• 2 teaspoons chili powder
• 1/2 teaspoon ground  coriander
• 1/4 teaspoon cayenne pepper, more to taste
• optional: ¼ teaspoon chipotle pepper powder
• 2 bay leaves
• 2 tablespoons natural chicken soup powder; I use Osem brand
• 3 tablespoons flour
• 1 cup frozen corn
• 1 bunch cilantro, roughly chopped, plus 1/4 cup chopped cilantro reserved for garnish

If using dried beans, place the soaked and rinsed beans with the broth and bay leaves in the slow cooker and cook on high for about an hour and a half.

Meanwhile, in a large heavy-bottom pot heat the oil over medium-high heat. Add the onion, celery and peppers and cook until translucent, about 5 -6 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken and all of the spices. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (At this point you may transfer and add the rest of the ingredients to a slow cooker, including any additional broth as needed and cook on high for about 3 hours, or on low for about 7-8 hours, or proceed with the following directions.  Season with salt and pepper, to taste.

If not cooking in a slow cooker, simmer in a large heavy bottom, covered  pot over a low heat for about  2-3 hours, until beans are tender.

Serve with a steaming bowl of hot brown or white rice and garnish with baked or store bought tortilla strips or chips. Garnish with a sprig of freshly chopped cilantro, and if desired some home-made or store bought tortilla chips or strips.

Homemade Tortilla Strips:

• 5  fresh or frozen, thoroughly defrosted, corn tortillas, cut into long thin strips.
• sea salt and canola, grape seed or olive oil, as needed

Brush with canola, grape seed or olive oil and lightly season with sea salt to taste. Place on a parchment lined baking sheet and bake at 350 degrees until golden and toasted, but not burnt.