White Bean Chili
This delicious White Bean Chili tastes great both as a vegan or vegetarian meal, and with chicken in it. To make it meatless, simply leave out the chicken and chicken stock and swap for double the beans and vegetable stock.
Prep Time15 mins
Cook Time4 hrs
Servings: 8
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless chicken white meat or dark meat
- 1.5 lbs white beans I like to soak dried beans overnight and then sprout them before using.
- 3 tbsp extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 5 cloves garlic, minced
- 1 c hatch green chiles, diced
- 1 tbsp cumin
- 1.5 tsp alderwood smoked salt
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 4 c chicken stock
- 2 tbsp fresh lime juice
- 2 tbsp cornmeal
- 1 c frozen fire-roasted corn kernals
- 1 tbsp chopped cilantro
Toppings
- lime wedges
- Mexican cheese like cotija
- sour cream
- Wild Brine smokey jalapeno sriracha
- avocado slices
- sliced scallions
- chopped cilantro
Instructions
- Add all but the last four ingredients to the slow cooker, and stir. Cover the slow cooker with the lid.
- Cook on High for 4 hours or Low for 6 hours.
- 15 minutes before cooking time is up, remove the bay leaf and add in the cornmeal and frozen corn kernals. Stir well and cover again.
- Transfer the chicken to a seperate plate, and shred or cut it into smaller pieces. Before adding the chicken back into the pot, use an immersion blender to puree a little bit of the chili until it reaches a creamy, yet still chunky, consistency.
- Return the chicken to the slow cooker and stir in 1 tbsp of chopped cilantro.
- Serve with toppings of choice.