101 Cooking For Two - Everyday Recipes for Two: Healthy Crockpot White Bean Chili Spiced Up

Wednesday, February 1, 2012

Healthy Crockpot White Bean Chili Spiced Up

You could say a lot about this chili. You could call it healthy, low fat, and low glycemic. I'm will just call it excellent.

I have always loved white bean in soups or chili and slow cooker chili fits my current life style.  It is just the right thing. One of my favorite chilies uses pepper jack cheese and salsa for spicing. I want to control the spicing and get the cheese out of the recipe.




I really like this. Spiced just right. The chicken was tender and infused with spice.

Notes: This is about a 5/10 on the heat-o-meter. Add more spice is you want hot. If you have precooked chicken then about 3 cups, add all the spices and chicken broth from part one and start at part two.


Part one: 3 medium size skinless boneless chicken breast trimmed, 1 can chicken broth, one medium onion chopped, 1 bay leaf, 1 T chili powder, 1/2 t each salt, pepper, cumin, and garlic powder.
Cook on high for 4 hours. Remove and discard bay leaf. Pull out chicken and shred. Place back in crockpot with the braising liquid.
Part 2: Add 1 10oz can Ro-tel tomatoes, 1 4oz can green chilies, 48 oz precooked great northern beans, 1 jalapeno diced small, 4 t chili powder, 1 t cumin, and 1/2 t salt.
 Cook on high for 4 more hours.






Healthy Crockpot White Bean Chili Spiced Up


You could say a lot about this chili. You could call it healthy, low fat, and low glycemic. I'm will just call it excellent.
Ingredients
Part One
  • 3 skinless boneless chicken breasts trimmed
  • 1 -14 oz can chicken broth
  • 1 medium onion chopped
  • 1 bay leaf
  • 1 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t cumin
  • 1/2 t garlic powder
Part Two
  • 1 10oz can Ro-tel tomatoes
  • 1 4oz can green chilies
  • 48 oz precooked great northern beans
  • 1 jalapeno diced small
  • 4 t chili powder
  • 1 t cumin
  • 1/2 t salt
Instructions
1) Part one: 3 medium size skinless boneless chicken breast trimmed, 1 can chicken broth, one medium onion chopped, 1 bay leaf, 1 T chili powder, 1/2 t each salt, pepper, cumin, and garlic powder.2) Cook on high for 4 hours. Remove and discard bay leaf. Pull out chicken and shred. Place back in crockpot with the braising liquid. 3) Part 2: Add 1 10oz can Ro-tel tomatoes, 1 4oz can green chilies, 48 oz precooked great northern beans, 1 jalapeno diced small, 4 t chili powder, 1 t cumin, and 1/2 t salt.4) Cook on high for 4 more hours.
Details
Prep time: Cook time: Total time: Yield: 8 serving

Updated

February 1 2012

DrDan

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11 Comments:

At February 5, 2012 at 7:35 AM , Blogger Chris said...

Sounds really good, especially kicking in the extra can of chiles to boast the rotel. I have a bag of northern beans, might have to get some chicken.

 
At February 12, 2012 at 4:56 PM , Blogger Amanda said...

This is in my crock pot right now. I know T is most recipes is tablespoon. Is that true for this recipe or was the t supposed to be tsp because it is lower case. I think I may have overdone it on the spice and ruined my dish. :(

 
At February 12, 2012 at 5:24 PM , Blogger Dr Dan said...

Big tee (T) is tablespoon which is also equal to 3 teaspoons. The lower case tee (t) is teaspoon. Sorry for any confussion...

 
At February 13, 2012 at 9:29 AM , Blogger Amanda said...

No apologies needed! I should have studied the recipe a little closer before I began throwing things in the crock pot. As soon as I did I realized MY mistake. Will try this recipe again soon...with the right measuring spoon in hand.

 
At September 30, 2012 at 12:42 PM , Blogger adam hoge said...

so do we strain the rotel, beans , etc..????????

 
At September 30, 2012 at 12:43 PM , Blogger adam hoge said...

SO AM I SUPPOSED TO STRAIN THE BEANS, ROTEL , ETC..?????

 
At September 30, 2012 at 1:55 PM , Blogger Dr Dan said...

Nope, just dump it all in. Do not drain, just dump and go.

 
At October 23, 2012 at 12:09 PM , Blogger mallory.c.luce said...

I would love your help with a few ingredient changes - what if I wanted to make the recipe with a lower spice level - say 1 or 2 instead of 5/10, and what would be a good way to add some good cheeeeese?

 
At October 23, 2012 at 3:25 PM , Blogger Dr Dan said...

Cut the jalapeno would knock about 2 off the 5. You could cut the chile powder to 2-3 t and the cumin to 1/2 t both in part 2. These changes should get you where you want. I would taste test at about 2 hrs left to see if you want to add some of these back in. Also you could decrease the same spices in part one but you are going to get really bland with fast.

You can add cheese but I would do that the last hour or two. Cheese dose not like to cook for long times in crock pots. You might want to see my very simple extra thick chile at http://www.101cookingfortwo.com/2010/03/white-chili-with-pictures.html. Just use a mild salsa, Colby jack cheese instead of pepper jack and only a little cumin. Add a can of chicken broth at the beginning if you want thinner.

 
At November 17, 2013 at 5:33 PM , Blogger Jessica said...

Do you measure 48oz of beans dry and then cook them, or do you measure 48oz after they've been cooked?

 
At November 17, 2013 at 5:45 PM , Blogger Dan Mikesell said...

That is a 48 oz jar of precooked beans. If you want to precook dry (which I have not done in about 40 years), I think you get about 3 time the amount precooked to cooked. I believe that can vary some so Google is your friend to check it out first if you do it. But it's chili not cookies, so the amount can vary some.

 

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