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Wednesday, February 13 2013

If you're looking for an alternative for your usual tomato-based chili, try this slow cooked version with white beans, chicken broth, jalapeno pepper, and garlic.

Recipe from

Servings: Makes 6 servings.

Prep Time: 25 mins

Total Time: 4 hrs 25 mins

ingredients

3 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 -1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1-1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped (see tip, page XX)
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3-1/2 cups chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)

directions

In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.

nutrition information

Per serving: Calories 422, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 52 mg, Sodium 709 mg, Carbohydrate 54 g, Total Sugar 1 g, Fiber 13 g, Protein 38 g. Daily Values: Vitamin A 0%, Vitamin C 112%, Calcium 16%, Iron 28%. Exchanges: Vegetable .5, Starch 3.5. Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 11:27 am | Permalink | Email

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