Crockpot White Bean Chili
As the weather begins to cool and the nights get dark earlier, it is fun to have dinner all ready to go in the Crockpot at the end of the day. This recipe takes a bit of thinking and planning to get the ingredients prepared ahead of time but once everything is in the Crockpot, you will have a delicious and nutritious meal that serves at least 8 people or can be served in 3 or 4 different ways throughout the week.
Ingredients
1 pound dried great northern beans
8 cups chicken broth
3 cloves garlic, smashed
2 medium onions chopped fine
3 Tablespoons olive oil
3-4 boneless, skinless chicken breasts
1 jalapeno pepper
1 bottle hatch green chili salsa (you can use 2 4-ounce cans diced green chilies)
2 teaspoons oregano
2 teraspoons cumin
½ teaspoon cloves
½ teaspoon cayenne pepper
2 medium zucchini
2 cups frozen corn (I used Trader Joes roasted frozen corn)
1 teaspoon salt
For toppings
1 cup Monterey jack cheese
¼ cup minced cilantro
tortilla chips
Place dried beans in a 5 or 6 quart crock pot and cover with water about 1 inch over beans. Cover and let soak overnight. 
Drain water in the morning and add 6 cups of chicken broth, the garlic and half the onions. Cover and cook on high 2-2 ½ hours until the beans are soft but not mushy. (If necessary add some boiling water to the beans to keep them covered.)
While beans are cooking, heat the olive oil in a skillet and cook remaining onions until tender. Add the chicken, jalapeno and cook until chicken is brown on the outside. Add to the crock pot with green chili salsa, 
oregano, cumin, cloves and cayenne. Add remaining 2 cups of broth and stir to combine all. Cover and cook on low for 6 hours. Stir occasionally. During the last hour, add the zucchini, corn and salt. To thicken chili you can smash some of the beans. Remove the chicken from the crockpot and shred the chicken. Return chicken to slow cooker. Serve in bowls with shredded cheese and minced cilantro. Serve with tortilla chips and a big green salad. You can also serve over baked potatoes with broccoli on the side. You can drain some of the broth from the chicken chili and serve rolled up in flour tortilla or as the protein topping in a taco salad.
- 1 pound dried great northern beans
- 8 cups chicken broth
- 3 cloves garlic, smashed
- 2 medium onions chopped fine
- 3 Tablespoons olive oil
- 3-4 boneless, skinless chicken breasts
- 1 jalapeno pepper
- 1 bottle hatch green chili salsa (you can use 2 4-ounce cans diced green chilies)
- 2 teaspoons oregano
- 2 teraspoons cumin
- ½ teaspoon cloves
- ½ teaspoon cayenne pepper
- 2 medium zucchini
- 2 cups frozen corn (I used Trader Joes roasted frozen corn)
- 1 teaspoon salt
- For toppings
- 1 cup Monterey jack cheese
- ¼ cup minced cilantro
- tortilla chips
- Place dried beans in a 5 or 6 quart crock pot and cover with water about 1 inch over beans.
- Cover and let soak overnight.
- Drain water in the morning and add 6 cups of chicken broth, the garlic and half the onions.
- Cover and cook on high 2-2 ½ hours until the beans are soft but not mushy. (If necessary add some boiling water to the beans to keep them covered.)
- While beans are cooking, heat the olive oil in a skillet and cook remaining onions until tender.
- Add the chicken, jalapeno and cook until chicken is brown on the outside.
- Add to the crock pot with green chili salsa, oregano, cumin, cloves and cayenne.
- Add remaining 2 cups of broth and stir to combine all.
- Cover and cook on low for 6 hours. Stir occasionally.
- During the last hour, add the zucchini, corn and salt.
- To thicken chili you can smash some of the beans.
- Remove the chicken from the crockpot and shred the chicken.
- Return chicken to slow cooker. Serve in bowls with shredded cheese and minced cilantro.
- Serve with tortilla chips and a big green salad.
- You can also serve over baked potatoes with broccoli on the side. You can drain some of the broth from the chicken chili and serve rolled up in flour tortilla or as the protein topping in a taco salad.
Enjoy!!!
What is your favorite Crockpot chili recipe?
