white chicken chili

Wednesday, October 12, 2011

{photo credit: me}

last winter, i had a craving for a good old-fashioned crockpot chili recipe. the crockpot is the best invention since electricity. which makes sense. eating chili in the dark would be weird. not to mention, your chili would be raw.

i found a standard recipe online, and, with a few minor tweaks, made it for my roommate and i. verdict? baller good.

ingredients
1 1/2 lbs chix breast
1 cup chopped white or yellow onion (half of a medium sized onion)
2 cloves garlic, finely chopped or two teaspoons pre-minced garlic
1 can chix broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon tabasco-or more! adds flava flav. (not this guy, silly.)
2 cans great white northern beans or cannelloni beans
1 can corn, drained
1/2 red pepper, chopped

preparation
in a crockpot (magic word),
mix onion,

{photo credit: me}

garlic,

{photo credit: me}

chix broth,

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cumin, oregano, salt, tabasco,

{photo credit: me}

and chix breast.

{photo credit: me}

cover and cook on low for 4 1/2 to 5 1/2 hours.
remove chix and chop or shred. by this point, the meat will be very tender. it will practically fall apart. if it doesn't, you did something wrong. might as well go ahead and order takeout. 
return chix to crockpot.

stir in beans, 

{photo credit: me}

corn,

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and red pepper.

{photo credit: me}

cook on low for 30 minutes or until thoroughly heated. EAT.

{photo credit: me}

{photo credit: me}

{photo credit: me}

{photo credit: me}

so, there you have it! white chicken chili. it's really easy. unless you take pictures of each ingredient like i did. but really, would you have even considered making this if i hadn't photographed the red pepper in afternoon sunlight? it's all for you, readers. it's all for you.

p.s. both times i have made this, i've served it with roasted potatoes/sweet potatoes and bread. starchfest is the best kind of fest. 


3 comments:

  1. when do we get some here ? annoyance, i mean anonymous:)

    ReplyDelete

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