White Bean & Chicken Crockpot Chili
Content
About Me
YUMMY!
This white bean & chicken chili is a favorite in our house and it's great for those chilly (pun intended:) fall nights to warm up with in your favorite soup bowl or mug garnished with your favorite toppings. It's too good to be true that this chili can be so delicious and good for you too! It's easy to make and a very convenient meal you can serve on those busy days when you and your family have different schedules going on all over the place.
The crockpot is great for that very reason so you can keep food warm and available at different times so you can avoid heating & reheating. This recipe serves 6-8 so we like to double it up and save the rest for grab & go leftovers. Chili will last (if not devoured before:) up to 5 days in the refrigerator if stored properly in airtight sealed containers.
A very hearty and healthy meal, this is a great choice for the busy on the go! I like to add/sneak vegetables in ours like carrots or peeled and cubed butternut squash. This time of year being fall, squash is abundant so this is an excellent recipe to get the opportunity to use them.
If you prefer a vegetarian option just leave out the chicken and use vegetable broth instead. You may want to add another can of beans and some hearty vegtables as well.
This recipe is a basic one that you can tweak to satisfy yours & those you are preparing it for tastebuds. The ingredients are simple and you can play around with the spices to make it as spicy or not as you like.
We like to set up our chili buffet style with varied garnishes so everyone can make their own 'masterpiece':-) An awesome recipe for parties and sleepovers for your kids too!
White Bean & Chicken Crockpot Chili*
Prep Time: 15 mins
Serves: 6-8
Ingredients*
1-2 Tablespoons EVOO (if using chicken thighs I use only 1)
1 medium yellow onion diced
3-4 cloves garlic minced
1 medium jalapeno seeded (unless you want spicy) minced
1 1/4 pounds boneless skinless chicken breasts or thighs
2 15 oz cans white beans - great northern, cannellini, or white kidney beans rinsed & drained.
Note: If making vegetarian add 1 more can.
Optional: 2 cups peeled and cubed butternut squash or hearty vegetable(s) of choice
2 4 oz cans diced green chiles
32 ozs chicken broth, bone broth or vegetable broth if vegetarian
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
Directions:
Add EVOO, onions, garlic & minced jalapeno into your crockpot. Place the chicken next on top followed by the beans, squash/vegetables as desired, green chilies & broth. Top with the cumin, oregano, cayenne pepper, chili powder & salt. Stir to combine and set your crockpot on high for 4-6 hours depending on how hot your crockpot gets.
Note: I like to check my meat around 3-3 1/2 hours to see if it's done and the squash/veggies are not overcooked. Meat can be shredded at that time or upon serving. You can also set for 8-10 hours on low if planning on chili cooking all day.
The leftovers can be stored in airtight containers and will stay good for up to 5 days in your refridgerator or you can freeze them.
Garnishes:
(TWH thinks are the best part!)
Avocado slices
Fresh chopped cilantro
Jalapeno slices
Lime wedges
Sour Cream
Non dairy cashew sour cream**
Shredded jack or crumbled goat cheese
*Please use organic ingredients when available:-)
Cashew Sour Cream**
Ingredients:
1 cup raw cashews soaked overnight
1/2-3/4 cup water
1 Tablespoon lemon juice (1 small or 1/2 med lemon)
1 teaspoon apple cider vinegar
Salt to taste
Directions:
Rinse & drain the cashews & using a food processor or high speed blender combine all the ingredients and blend until smooth & creamy scraping down the sides as needed. Add more water to thin if necessary. The goal is to have the consistency of traditional sour cream.
This cashew sour cream variation can last up to 6 days refrigerated in a airtight sealed container.
ENJOY!
Samantha McConnell
About Me
My passion about health started in my teens when I first hand saw the effects of how illness can wreck havoc in a family growing up with parents who had serious health issues. I too struggled with losing weight & developed an eating disorder that I was able to heal by educating myself on healthier habits. Itās amazing what our bodies can do when we learn to take care of them like God intended. These experiences & challenges fueled my passion to be a life long student in pursuit of learning how to create healthier lifestyles where one can thrive at their optimal best. As a mother of 3 children & a wife of a traveling husband, I quickly learned how to implement healthy habits on the go so that I could be my healthy best for my family. This has evolved into my health coaching business Thriving With Health where I coach people to integrate simple & fun healthy 'bitesā throughout their day even on their most busiest & challenging ones. You are never too busy to take care of your health & I can show you how. Everyone has busy lifestyles and living at their optimum best is not only doable but can be fun as well!
