Slow Cooker White Chicken Chili with Green Chilies
I pureed one can of beans to make a thicker, creamier consistency to this chili. Toasting whole spices and then grinding them is worth the effort for an extra boost of flavor; however, you could certainly use pre-ground spices. For dairy-free option, leave out cheese and Greek yogurt as toppings.
Prep Time20minutes
Cook Time4hours15minutes
Total Time5hours35minutes
Servings6
Ingredients
3 14.5ouncecans white beans
1tablespooncumin seeds
1 1/2teaspooncoriander seeds
1tablespoonolive oil
1/2-1fresh jalapeno pepperseeds removed, minced
4sliced pickled jalapenos
2green bell peppers
1large onionchopped
1celery stalkchopped
4garlic clovesminced
1teaspoonancho chili powder
1cuplow-sodium chicken broth
1cupsChicken Carnitas or roast chickenchopped into bite-size pieces
1 4-ouncecan fire roasted green chilies
Toppings
fresh cilantro leaves
fresh avocadodiced
scallionschopped
shredded pepper jack cheese
Greek yogurt
crumbled tortilla chips
fresh lime wedges
Instructions
Place one can of beans in food processor and process until smooth. Rinse and drain remaining beans. Place in slow cooker.
In a small skillet, toast cumin seeds and coriander seeds until fragrant. Transfer to spice grinder (I use an old coffee grinder) and grind until fine.
Heat oil in a large skillet. Add jalapeno pepper, pickled jalapeno, bell peppers, onion, celery and garlic and saute until onions and peppers are soft. Add ground cumin, coriander and ancho chili powder and saute another minute. Add to slow cooker, along with chicken broth, chicken and fire roasted green chilies. Cover and cook on high setting for 4 hours. Serve with toppings as desired.