White Bean Chicken Chili

Submitted by CarolAT

"This is a warm and hearty chicken chili that is made in a slow-cooker. Sara Lee Chef Catherine DeOrio shared this recipe on the Today show and it looked perfect to have on a cold wintry night. She served this chili in a sour dough bread bowl."

 

• Ready In: 8hrs 15mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 whole boneless skinless chicken breasts, split
• 2 boneless skinless chicken thighs
• 3 (15 ounce) cans white kidney beans
• 10 ounces smoked turkey sausage, sliced 1/4 inch thick
• 4 cups chicken stock
• 1⁄2 cup dry white wine
• 1 (4 ounce) can roasted green chilies, peeled and diced
• 5 garlic cloves, minced
• 1 medium yellow onion, chopped (about 2 cups)
• 1⁄4 cup red bell pepper, thinly sliced
• 1⁄4 cup heavy cream
• 3 tablespoons olive oil
• 3⁄4 tablespoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1⁄2 teaspoon white pepper
• 1⁄8 teaspoon ground coriander
• 1 tablespoon cornstarch (optional)

directions

1. Heat 2 tablespoons olive oil in skillet over medium-heat. Add onions, garlic, coriander, cumin and oregano. Sauté until translucent and fragrant, about 5 minutes.
2. Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
3. Heat one tablespoon oil in same skillet over medium-high heat. Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, about 5-7 minutes. Transfer to slow cooker.
4. Add wine, chicken stock, green chilies, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
5. Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
6. Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, about 30-45 minutes.
7. If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cup of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving.
8. Serve in bread bowl and top with favorite garnishes.
9. Tip: If you like your chili extra spicy, add diced jalapeño and sauté with onions before adding to the slow cooker.

Reviews

[NurseJaney]

This was REALLY good ! I used white canelloni beans, just drained - since instructions did not say to rinse; Used red and green peppers, since that was what was frozen from last summer's garden; made a BIG crockpot full - needing no additional seasoning. I used the white wine to deglaze the pan after browning the chicken. I added just 2 TBSP cornstarch and 1 cup water to thicken slightly, but consistency was excellent. My only suggestion would be to list ingredients in order used, since it was a fairly long list, and several steps. Thanks Carol, for another chili recipe for winter nights.

 

[galexis711]

YUM!!!! Super easy, great consistency and flavor. Perfect for feeding a hungry Sunday football crowd. Why can't everything be this simple???