By now I know I could make chili in my sleep. I’ve had a vegetable & bean-heavy version, along with a few variations that deviate from my standard recipe, on repeat since the first chill in the air a few months ago. I think I’ve been on such a non-stop chili kick because I can whip up a big batch on Sunday and be set for the week with healthy, filling meals.
Yesterday I thought it was time for a change. I left the fire-roasted tomatoes and black beans in the pantry, and I made slow cooker chicken chili with cannellini beans and corn. It could not have been any easier. A little chopping and everything went into the slow cooker. About 4 hours later I had a spicy bowl of hearty white chili and plenty of leftovers.
Slow Cooker Chicken Chili
Adapted from The Kitchn
Serves 6 to 8
1 large yellow onion, roughly chopped
2 celery stalks, roughly chopped
2 4-ounce cans diced green chili peppers
3 garlic cloves, minced
1 1/2 to 2 lbs. boneless, skinless chicken breasts, thighs, or both
2 teaspoons cumin
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1 bay leaf
4 cups low-sodium chicken stock
2 13.5-ounce cans cannellini beans, drained and rinsed
1 cup frozen corn
Shredded monterey jack cheese, sliced-jalapenos, cilantro for serving
Combine the onions, celery, diced green chili peppers and garlic, in a 6-quart or larger slow cooker. Nestle the chicken into vegetables. Add the cumin, coriander, oregano, salt and bay leaf followed by the chicken stock. Cook on high for 4 hours. In the last 30 minutes of cook time, add the beans and corn.
Take the chicken out and shred it with a fork before returning it to the slow cooker. Divide the soup into bowls and top with cheese, jalapenos and cilantro before serving.