In the summertime, I suspect that most of us prefer low-temperature cooking and cuisines. (Amirite?) Summer’s most famous dishes from around the world — Caprese salad, Gazpacho, a crisp and fresh Margarita — are all refreshing and require little to no stovetop slavery.
But now that the weather’s turning a bit cooler (depending on the day, it seems — some mornings I’m reaching for my sweatshirts, and other days, I’m in short sleeves!), it’s time to whip out that crock pot and rock some all-day, all-delicious chili.
This particular White Chicken Chili comes from the
Mensa-level culinary geniuses lovely ladies and gentlemen of Fix It and Forget It, a collection of Crock Pot-licious cookbooks that my mother (and grandmother) have sworn by for years.
This recipe could not be simpler. (No, really! I challenge you to find a simpler recipe. Unless its directions are along the lines of, “Peel Banana. Eat.”) If you’re vegetarian, simply double the quantity of beans, or add an equal amount of a different variety of legume. That version is also vegan, if you’re of the no-animal-products persuasion.
My other favorite thing about this recipe is its lack of canned soups. As much as I love a traditional crock pot recipe, watching your sodium gets tricky when you used multiple cans of condensed soup! With this chili, the creaminess comes from those delicious Great Northern beans in all of their slow-cooked glory. Eat All the Noms!
I’d recommend serving this chili with a sprinkling of chopped cilantro and chopped white onion to garnish, a bottle of Belgian beer or Dos Equis, and a slice of cornbread. Enjoy the deliciousness, and happy early Fall!
White Chicken Chili
Serves 8-10, depending on portion sizes
- 2 16-oz cans of Great Northern beans, rinsed and drained
- 2 lbs boneless, skinless chicken breasts, cut into chunks
- 1 medium onion, roughly chopped
- 2 4.5-oz cans of green chiles (try Old El Paso or Ortega)
- 2 tsp cumin
- 1/2 tsp salt
- 14.5-oz can chicken broth (try low-sodium broth, chicken stock, or veggie stock as alternate ingredients)
- 1 cup water
Here’s What You Do:
- Brown chicken in a large saucepan, if desired. (Not necessary for the dish, but it adds a nice layer of flavor)
- Add beans, chicken, onion, chiles, seasoning, chicken broth, and water to crock pot.
- Cover and cook on Low for 8-10 hours.
- Eat. Yup, that’s really it.
What are your favorite Crock Pot dishes for fall? Share away! Here’s to seasonal eats, chili dinners and chillier mornings!