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Slow-Cooked White Chili

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. "It's quick, easy and tastes great," says Lori Weber of Wentzville, Missouri. "It's a family favorite that we enjoy with corn bread," she adds.
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    8 servings (2 quarts)

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 teaspoons chicken bouillon granules
  • 1 teaspoon ground cumin

Directions

  • In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
  • Cover and cook on low for 5-6 hours or until chicken is tender.
Nutrition Facts
1 cup: 180 calories, 4g fat (0 saturated fat), 24mg cholesterol, 430mg sodium, 21g carbohydrate (4g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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