Slow Cooked White Bean and Chicken Chili

I have a confession…I didn’t watch the Super Bowl last night. I don’t know very much about football and there was a Worst Cooks in America marathon on The Food Network. Kelly is hilarious and I couldn’t change the channel. I’ve always been a commercial watcher and pizza eater at Super Bowl parties anyways. To me, the fun of football is less about the game and more classic football food (and beer). Even though I didn’t tune in to the big game, I still made game day food.

Slow Cooked White Bean and Chicken Chili with Cheddar and Cilantro.

I’ve never made a chicken chili before. I am usually a beef or bean girl. After browsing recipes, I decided to just make my own. I prayed and got to work. I was pleasantly surprised with he flavor and texture of this. Topped with white cheddar and cilantro–it was a winning game day dish.

Let’s get slow cookin!

The night before, I covered 1 pound of white beans with 2 inches of water. Drain and add to a crock pot.

In a large sautee pan, heat 1 TBS olive oil over a medium heat. Add 2 medium onions, diced and 5 cloves of minced garlic. Cook until translucent.

Add spices and stir to toast and coat. I used 1 TBS cumin, 1 TBS chili powder, 1/2 tsp garam masala, 1/4 tsp cayanne, pinch of red pepper flakes, 1 tsp salt, cracked black pepper, 1 tsp dried basil.

Add 1 chopped green bell pepper, 1 chopped red bell pepper and 1 diced large jalapeno.

Re-hydrate 1 dried poblano pepper in boiling water. Give it a nice dice and reserve the water.

Layer the onion & peper mix over the white beans. Add 2 pounds of chicken breast cut into bite size pieces.

Add 4 cups chicken stock, 1/2 cup white wine and 1/2 cup reserved poblano water.

1/3 cup of heavy cream for extra richness.

Add a bay leaf and set the slow cooker to high. I had it on high for about 3 hours and then low 3 hours. You could do this on low for 8-10 or high for 4-6. The longer you cook the better the flavor.

Now, this is going to sound weird but I swear it made a HUGE difference in the texture. Towards the end of the cooking, take a slotted spoon, remove about 4 cups of the filling. The chicken and beans will be extremely tender. They will literally just fall apart. With a fork or potato masher, press the mix until it is thick and creamy. Stir into the remaining mix in the slow cooker.

Ladle into bowls and top with cilantro and white cheddar. I recommend stirring a little cilantro and cheese right into the soup before topping. It adds a more creamy mouth-feel and brightness.

The spice in my chili was nice but I wanted a little more kick with the creamy cheese. Hello liquid gold.

Slow Cooked White Bean and Chicken Chili (my way)

(serves 6-8)

• 1 pound dried cannellini beans (soak overnight)
• 2 pounds chicken breast, cut into bite size pieces
• 2 medium onions, diced
• 5 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large jalapeno pepper, minced
• 1 dried pobalno, rehydrated & liquid reserved 
• 1TBS cumin
• 1 TBS chili powder
• 1/2 tsp garam masala
• 1/4 tsp cayanne
• pinch of red pepper flakes
• 1 tsp salt
• cracked black pepper
• 1 tsp dried basil
• 1 bay leaf
• 4 cups chicken stock
• 1/2 cup white wine
• 1/2 cup reserved poblano water
• 1/3 cup heavy cream
• Cheddar Cheese
• Cilantro
• Green Tobasco

1. Soak beans overnight.
2. Drain beans and place in a crock pot.
3. In a large sautee pan add olive oil over a medium heat. Add onions and garlic ~ 5 minutes until tender.
4. Add spices and stir to coat and toast.
5. Add peppers another 2-3 minutes. Remove from heat and layer in the crock pot over the beans.
6. Cut 2 pounds boneless chicken breasts into bite sized pieces. Layer on top of onion mix.
7. Add chicken broth, wine, reserved poblano water, cream and bay leaf. Set the slow cooker to high 2-3 hours and reduce to low for an additional 2-3 hours.
8. When the chili is nearly done, remove 4 cups of the filling with a slotted spoon. Mash until creamy and stir back into the remaining chili.
9. To serve, ladle chili in bowls and stir in cheddar cheese and cilantro to taste. Top with additional cheese and cilantro.

Happy Football Watching,

Nora