White Bean Chicken Chili

Recipe by CarolAT
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READY IN: 8hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
  • 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.
  • Add wine, chicken stock, green chilies, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
  • Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
  • 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.
  • 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.
  • Serve in bread bowl and top with favorite garnishes.
  • Tip: If you like your chili extra spicy, add diced jalapeño and sauté with onions before adding to the slow cooker.
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