White Chicken Chili

After a long, hot summer, fall has arrived, and it has been a chilly one!  Hmm.  Chili.  I do like chili!  I have my regular chili recipe listed below, but I have a cookbook, called 300 Slow Cooker Favorites with a recipe called "Winter Chicken and Corn Chili".  I have made this quite a few times, with a couple of modifications, and I like it even more than my original chili recipe.  If you pick up this book, you'll see a lot of great meal ideas!

There is some stovetop prep involved, so if you need to, you can make this ahead of time, pop it in the fridge, then in the crock pot when you're ready.

Here is what you'll need in order to make the chili:

1 Tbsp. vegetable oil (I use olive oil)
2 lbs. ground chicken (I use two 12 oz. frozen ground chicken tubes)
3-4 green onions, chopped
4 tsp chili powder
1 tsp. dried oregano
pinch cayenne pepper
1 large jar roasted red peppers (12 oz.), diced (I use my food chopper for this)
1 jalapeño pepper, seeded and finely chopped
3 cloves garlic, minced
1 bay leaf
2 cans navy beans, drained and rinsed
1 bag frozen corn
1 can chicken broth
1/2 cup chopped cilantro (can omit)
2 Tbsp. freshly squeezed lime juice (can omit)
1 Tbsp. granulated sugar (can omit)
salt to taste
sour cream

Brown chicken in the pan with oil.  When the chicken is almost cooked through, add chopped green onions.  Sauté until chicken is no longer pink.  Add oregano, chili powder, and cayenne pepper.  DO NOT drain the meat, as the added seasonings will soak up a lot of the cooking liquid.  Cook and stir for about one more minute.  Place chicken mixture in crock pot.  To the crockpot, add jalapeño, red pepper, garlic, navy beans, and corn.  Stir to mix.  Add chicken broth and bay leaf.  Cover and cook on low 6-8 hours, or on high for 3 to 4 hours.  

Remove bay leaf and discard.  Stir in cilantro, lime juice and sugar, if using.  Cook on high for 10 more minutes.  Serve with sour cream.  Mmmm, delicious!

Let me know if you try this recipe, and if your family enjoyed it as much as ours!