Crockpot White Bean Chili

Now that I'm a) working full time again and b) making the daily commute downtown I am constantly looking for new crockpot recipes. A working mom must have invented the crockpot... Actually, let's do a little research on this matter. Here's what Wikipedia had to say:

History[edit]

The Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian shtetl, her mother made a stew called cholent, which took several hours to cook in an oven.^[2]The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971. Slow cookers achieved popularity in the US during the 1970s when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. 

So it wasn't a mommy afterall. Now we know.

So back to the crockpot, I made this White Bean Chili over the weekend and we enjoyed it (sorry I forgot to take pictures). I served it up with cilantro, avocado, tortilla chips, and grated cheese. I think the toppings really jazz the dish up.  I will make this recipe again for sure!


White Bean Chili

INGREDIENTS

• 1 large onion, chopped
• 1 Tablespoon olive oil
• 3 cloves garlic, minced
• 1.5 pounds chicken breasts, cut into small pieces
• 2 - 15 ounce cans cannellini beans, drained and rinsed
• 1 - 15 ounce can garbanzo beans, drained and rinsed
• 3 cups chicken broth
• 1 cup salsa verde
• 2 Tablespoons cumin
• 1½ teaspoons sea salt
• ¼ teaspoon white pepper
• 1 teaspoon garlic powder
• ⅛-1/4 teaspoon cayenne pepper (optional)
• 1½ Tablespoons cornstarch or arrowroot powder + 3 Tablespoons water
• optional: cilantro and avocado for toppings

METHOD

1. Place the olive oil and chopped onion in the crock pot.
2. Add the drained and rinsed beans, salsa verde, and chicken broth. Place the cover on the crock pot.
3. Cook for 4 hours on high heat, or 6-8 hours on low heat.
4. Just before serving, combine the cornstarch or arrowroot powder and the water in a small container with a lid. Shake well. Drizzle the mixture into the crock pot and stir. Place the cover back on and let it cook for a few minutes so that the chili thickens up.
5. Serve chili topped with chopped avocado and fresh cilantro.
6. *To Freeze: Place all ingredients except broth and cornstarch in a gallon size freezer bag.
7. Thaw completely in the refrigerator, then place in the crockpot, add the chicken broth, and follow the cooking instructions above.