White Chili

Staff potluck at school today. I loooooove potluck. I signed up to bring chili and decided to make the white kind just to add some variety. I made it in the crock pot of course. You could just as easily make it on the stove. Try it if you’re not the crock pot fanatic that I am. This recipe is sized for a 6 qt crock pot.

2 tablespoons vegetable oil
1 1/2 onions, diced small
5 cloves garlic, crushed
1 large jalapeno pepper, finely diced
2 (4 ounce) cans chopped green chile peppers
4 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons white pepper
1 tsp ground ginger
3-4 (14.5 ounce) cans chicken broth
2 1/2 lbs boneless, skinless chicken breasts cooked and cut into cubes
4 (15 ounce) cans white beans
2 cups shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and pepper, ginger. Continue to cook and stir the mixture until tender, about 3 minutes. If mixture gets dry, add a few tablespoons of chicken broth.
In the crock pot, pour in about 3/4 cup of beans. Mash them with a potato masher. The mashed beans will help thicken the liquid as it cooks. Add in the chicken, beans and onion mixture. Stir to combine. Pour in chicken broth until the crock is nearly full. Cook on high for 3-4 hours or on low for 6-8.

Spoon chili into bowls and stir in a few tablespoons of cheese. Enjoy!

Comments

[Kimberly]

Ohhhh...yummers. If you use the right broth it's also gluten free!! Hooray for me!

[Megan (Best of Fates)]

I read through this recipe to figure out which ingredient made it white.

Oh yes, I'm quite the cooking marvel.