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Crock-pot White Bean Chili

Author Sonja

Ingredients

  • 1 lb. of shredded chicken or turkey you can make this vegetarian if you don’t have meat around or haven’t thawed any
  • 2 cups chicken broth
  • 2 cans of Great Northern Beans make sure there is no gluten if you need GF, drained and rinsed
  • 1 can of Cannellini Kidney Beans drained and rinsed
  • 1 onion chopped
  • 2 T or more of cumin to taste
  • 2 T or more of garlic to taste
  • 2 T parsley I used fresh
  • 1 t of cayenne pepper or more
  • 1-2 bell pepper your color of choice
  • 1-2 jalapeno peppers
  • lime optional
  • shredded cheese omit for lactose free

Instructions

  1. Optional, sautée onions in 2 T of olive oil in a cast iron skillet until translucent.
  2. Insert all ingredients except the peppers and cheese into the slow cooker.
  3. Cook on low for 6-8 hours, or on high for 4-5 hours, in the last hour adding diced jalapeno peppers and bell pepper.
  4. Squeeze the lime juice onto the chili.
  5. Serve and top with shredded cheese (we used Pepper Jack because it's white and has an appropriate little kick that's quite fitting).