The weather here in Michigan is VERY unpredictable right now! 90 degrees one day and 47 degrees the next! This makes me think it’s time to share another amazing chili recipe with you….and this one is good at ANY time of the year!
I love this recipe because it’s incredibly easy to make and the ingredients are very inexpensive. If you don’t feel like soaking your beans (but really, is it that much trouble?) you could use canned. It’s much more cost effective purchase dry beans for all your recipes. Don’t be fooled by the long list of ingredients! It comes together in a snap!
This White Bean and Chicken Chili can be found in Fix-It and Forget-It Favorite Slow Cooker Recipes for Mom and can be purchased anywhere books are sold.
White Bean and Chicken Chili
Hope Comerford, Clinton Township, MI
Makes 6–8 servings
Prep. Time: 15 minutes
Cooking Time: 8–10 hours
Ideal slow-cooker size: 5-qt.
2 lbs. boneless, skinless chicken, cut into bite-sized chunks
½ cup dry navy beans, soaked overnight, drained, and rinsed
½ cup dry great northern beans, soaked overnight, drained, and rinsed
½ cup chopped carrots
1½ cups chopped onion
14½-oz. can petite diced tomatoes
10-oz. can diced tomatoes with lime juice and cilantro
5 cloves garlic, minced
6-oz. can tomato paste
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. salt
¼ tsp. pepper
8 tsp. Better than Bouillon chicken base
8 cups water
1. Place all ingredients into the crock and stir to mix well.
2. Cover and cook on Low for 8–10 hours.