One of the things I love about being a Health Coach is chatting with my friends about food! In thinking about eating healthy people remember of all the yummy recipes they have in their vaults that are actually pretty darn HEALTHY! If you have a delicious, healthy recipe email it to me, we are all in this together!
This recipe comes from my friend Stephanie in Boise and the family INHALED it! We have now been making this for a few years and it is always a hit! Easy and full of flavor, and perfect for cold Fall days, especially when many of us are getting home late from work and kids activities.
White Bean Chili in the Crock Pot
Makes 8 servings
Three (3) 15-oz. cans Great Northern beans, drained – (AKA cannellini beans)
8 oz. cooked and shredded chicken breasts, could also use cooked ground turkey (skip the chicken for a Vegan/Vegetarian option & add one more can of beans)
1 cup chopped onions
1 1/2 cups chopped red bell peppers
2 jalapeno chili peppers, stemmed, seeded, and chopped (optional/ and I used one small can)
2 garlic cloves, minced (or two Trader Joe’s frozen garlic cubes)
2 tsp. group cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth (use vegetable is going the vegan/vegetarian route)
shredded cheddar cheese
1. Combine all ingredients except sour cream, cheddar cheese and tortilla chips in slow cooker.
(If you are going to be around you can add the onions and peppers about 1 hour before completion for a bit more crunch)
2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
3. Ladle into bowls and top individual servings as desired: sour cream, greek yogurt, cheese, cilantro, lime wedges, chopped tomatoes, diced red onion, guacamole and chips.
The 411 on the White Bean Chili: Calories 193/ Fat 3g/Fiber 6g/Protein 21g