Prep 29 mins
Cook 5 hrs
Once again, more of a method than a strict recipe. Comfort food with a little kick to it. I was going to make chile and this is what evolved - we liked it even better. And don't let the dried beans throw you - put them on the stove first, bring to a boil, let sit, and assemble the other ingredients while they stand. The pre-cooking and draining removes the volatile sugars that cause gas. You may also soak the beans overnight, drain the water then add the beans to the slow cooker.
- 2 cups dried white beans (I use Mayocaba or Peruvian white beans)
- 1 onion, large, chopped
- 1 cup anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded)
- 4 chicken breast halves (frozen is fine, just throw them in the pot) or 4 chicken thighs (frozen is fine, just throw them in the pot)
- 1 pint chicken stock (low sodium)
- 1 pint vegetable stock (low sodium)
- 1 1⁄2 cups bell peppers, chopped (frozen, mixed red, yellow and green peppers)
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1⁄2 teaspoon dried red pepper flakes
- 1 tablespoon ground cumin
- 1 cup chopped tomato
- Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
- Drain the beans and add to crock pot.
- Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
- Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
- Cut the chicken into bite-sized chunks.
- Serve topped with sour cream, grated cheese and/or chopped avocado.
- Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.