It’s cold. Like, really cold. Yesterday morning I got up early to go to the grocery store and my car doors were frozen shut. Then I sat in the car for 15 minutes wishing I had the spatula that I used to keep in my Camaro to scrape ice off the windshield. Ice scraper? Who needs one.
Chili is always my go-to when it’s cold and luckily it doesn’t get this cold often down here or else we’d probably be really sick of chili. So yesterday after our very frozen grocery outing, chili was the obvious choice. I put a big (crock)pot on and got to smell it’s deliciousness all day.
This turned out fantastic. It was flavorful but not too spicy and oh so warming. What I love about chili, though, is how adaptable it is. I can’t handle a lot of heat so I just used the canned green chilies but if you like it super spicy, some fresh jalapenos would be perfect. Not into the slow cooker thing? Make it on your stove! Just cook the chicken beforehand and you’ll be able to throw the chili together in no time!
- 1 large onion diced
- 2 cloves garlic
- 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
- 2 15 ounce cans cannellini beans, or other white beans, drained and rinsed
- 1 7 ounce can green chilies
- 1 14.5 ounce can chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cheese sour cream, cilantro (optional, for serving)
Add everything to slow cooker and give it a stir. Cook on low for 7-8 hours or high 3-4 hours. Serve nice and steamy, topped with cheese, sour cream, or cilantro if you like.