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Slow-Cooked White Bean Chili

Total Time

Prep: 15 min. Cook: 3 hours

Makes

12 servings (3 quarts)

My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
Slow-Cooked White Bean Chili Recipe photo by Taste of Home

Ingredients

  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup sour cream
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 1 to 2 cans (4 ounces each) chopped green chiles
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
  • Optional: Salsa verde and chopped fresh cilantro

Directions

  1. In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.

Nutrition Facts

1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.

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