Jeff and I have started a tradition with a few of our friends with a non-traditional chili dinner for the Thanksgiving weekend. Last year we made turkey chili, so this year we thought we would do white bean chili...
What you will need...
- 2 tbsps olive oil
- 1 onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 5 cloves of garlic, minced
- salt and pepper
- 2 tbsps chili powder
- 2 tbsps cumin
- 1 tsp red pepper flakes
- 1 whole chicken, pulled
- the stock from the crock pot, about 1 cup
- 6 cans white beans, drained and rinsed
- 4 cans fire roasted tomatoes
- 1/4 cup (1 tiny can) green chilis
- 1 bag of frozen corn
- 1/4 cup wild rice
- 1/4 cup brown rice
- 2 cups chicken stock
- 2 cups water
- montarey jack cheese, shredded
Cook a whole chicken in the Crockpot for 7 hours. Just put the chicken in the pot with salt and pepper, and about 1 cup of water. Pull the chicken and place the pulled meat in a bowl. Strain the liquid from the Crockpot and pour over the pulled chicken, and cover the bowl with foil. Prep all your vegetables. Heat olive oil over medium heat in a large pot. When hot, add onions, peppers, garlic, salt and pepper. Cook a few minutes, then add spices. Cook a few minutes and add chicken with stock from crockpot. When in starts to boil, add beans, tomatoes, chilis, corn, stock and water. When that boils, add rice. If you want more liquid, add more stock or water. Cover and let boil for a few minutes, then turn to simmer for about 1 hour, stiring occassionally. Remove from the burner and let set with the lid off about 5 minutes. Serve with shredded cheese...YUM-OLA!!!
Sides to think about...great with jalopeno poppers and jalopeno cornbread!
How many people can eat...should make enough for 10 to 12 hungry people.
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