Winter soups, stews and chilis have been warming our bodies this winter, and we’ve loved experimenting with new flavors and recipes. We’ve tried a lot of new soups and have been discovering new chili recipes lately too. Cooking with beans is a healthy way to stretch our food budget, and my kids will eat just about every bean out there.
Well, we haven’t tried lima beans. I’m not a big fan so I can pass on these guys.
My kids still love our Hearty Turkey Chili (I think it’s what they’re most familiar with) but there’s been a new favorite this year: Slow Cooker Comfort Chicken Chili. Besides the great flavor this chili has, I appreciate that it’s one of the easiest family meals since it cooks all day in the slow cooker, while we work and play.
My son’s new trick is to eat the entire bowl of chili without a spoon – he uses tortilla chips. He was quite impressed with himself the first time.
When we send my son to school with leftovers, I put some crushed chips in a small container so he can add them right at lunch time and they won’t get soggy. Shredded cheese and sour cream have sometimes topped the chili for my daughter. It’s all about what we feel like that night.
Slow Cooker Comfort Chicken Chili (makes approx. 6 servings)
1 pound chicken thighs (or breasts), boneless
3 15-ounce cans white beans, drained and rinsed
1 small can green chilies, diced
1 yellow onion, diced
1 can tomatoes, diced
1 tbsp olive oil
3 garlic cloves
4 tsp cumin
2 tsp black pepper
2 tsp dried thyme
1 tsp oregano
12 ounces chicken stock (low to no sodium)
Salt to taste
Turn slow cooker on low. Add beans and mash using a potato masher, until at least half are mashed well.
Add all other ingredients, except for salt, in the order above. Cook on low for 6 to 8 hours. When done, take two forks and shred the chicken. Mix everything well again, salt to taste, and let sit for ten minutes.
Serve with chips, cheese or sour cream…or whatever tickles your fancy!
Do you have a favorite chili recipe to share? We’d love to try more!