This is a new recipe experiment for us and I must tell you it was delightful. It is one of those rare meals that is not only good for you, but it's very tasty, very hearty and it rings all the familiar bells of comfort food.
This recipe is also a breeze to make because you put most of the ingredients in the crockpot the night BEFORE you want to serve it (no need to pre-soak the beans) and then in the morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell fantastic!!
1½ cups DRY Great Northern white beans (rinsed)
4 boneless skinless chicken breasts
1 cup chopped onion (sauteed)
4 ounce can mild green chile's
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon salt (see note below)
½ teaspoon black pepper
6 cups chicken stock (see note below)
1 cup Monterrey Jack Cheese shredded
Wash and sort the dry beans (do not pre-soak) and put them in the crockpot. Add the stock, sauteed onion, seasonings and chile's. Cook on LOW setting overnight (or about 8 hours).
In the morning, remove about a cup of the beans and mash them thoroughly. (I put them in the blender) Return the mashed beans to the crockpot; this will thicken up the broth in the chili.
Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots. Cook this on high for 6 to 8 hours. If your crockpot runs very hot (as some of them do) cook it on low instead.
About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir.
NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and you've added the cheese) to see if it still needs more salt. If you use chicken broth made from bullion, I wouldn't add any salt to the recipe, as the bullion broth is already quite salty.
NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.
NOTE: We are fairly timid when it comes to spicy heat in our food. The recipe calls for 1/8 teaspoon of cayenne pepper. I used a scant 1/8 teaspoon and it was absolutely perfect for us. If you like more heat in your food, add more cayenne.
This recipe is also a breeze to make because you put most of the ingredients in the crockpot the night BEFORE you want to serve it (no need to pre-soak the beans) and then in the morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell fantastic!!
4 boneless skinless chicken breasts
1 cup chopped onion (sauteed)
4 ounce can mild green chile's
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon salt (see note below)
½ teaspoon black pepper
6 cups chicken stock (see note below)
1 cup Monterrey Jack Cheese shredded
Wash and sort the dry beans (do not pre-soak) and put them in the crockpot. Add the stock, sauteed onion, seasonings and chile's. Cook on LOW setting overnight (or about 8 hours).
In the morning, remove about a cup of the beans and mash them thoroughly. (I put them in the blender) Return the mashed beans to the crockpot; this will thicken up the broth in the chili.
Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots. Cook this on high for 6 to 8 hours. If your crockpot runs very hot (as some of them do) cook it on low instead.
About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir.
I hope you like this hearty "good for you" chili as much as we did.
NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and you've added the cheese) to see if it still needs more salt. If you use chicken broth made from bullion, I wouldn't add any salt to the recipe, as the bullion broth is already quite salty.
NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.
NOTE: We are fairly timid when it comes to spicy heat in our food. The recipe calls for 1/8 teaspoon of cayenne pepper. I used a scant 1/8 teaspoon and it was absolutely perfect for us. If you like more heat in your food, add more cayenne.
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