I love a good chili. Sadly however, I don't really have a good recipe for chili in my recipe box. I have tried alot of recipes. Some were good, some not so much but not one that made me say "wow, that's it." I know what I'm looking for - I want a chili with a nice chunky texture, an equal mix of beans and meat, a good flavored sauce, and a bit of a spicy kick.
My search for the perfect chili recipe continues but in the meantime I do make a mean White Chicken Chili thanks to Rachel at Baked By Rachel. It's something a little different and totally delicious.
3-4 C chicken
3/4 C green bell pepper
1 1/2 tbsp garlic
1-2 tbsp olive oil
3 1/2 C chicken broth
3 -15oz cans northern white beans
1/2 C onion
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne pepper
1/2 tsp red pepper flakes
1 C Monterey Jack cheese, plus additional for topping
sour cream, optional
1. Mince garlic, dice jalapeno and chop green pepper. Cut up chicken into bite sized cubes.
2. In a large skillet, heat 1-2 tbsp olive oil. Add chicken and cook over medium heat until cooked through. Add garlic, green pepper and jalapeno. Continue cooking and stirring until veggies are tender, 5 minutes or so. Transfer to a clean bowl.
3. Pour chicken broth into slow cooker. Add spices. For a less spicy version, only add half of the cayenne and no red pepper flakes. Drain and rinse beans, then add to the liquid and spices. Add chicken mixture to slow cooker. Gently stir. Lastly, toss in onions and give one more gentle stir. Cover and let cook for 6 hours on low.
4. Serve warm topped with additional cheese or sour cream and jalapeno slices if desired.
Makes approximately 6 full servings.
Bake up a pan of corn bread and this is just great - It's a Keeper!