360 minutes
A hearty and flavorful slow cooker chicken and white bean chili that's perfect for warming up on a chilly day.
tablespoons
Large Yellow Onion, finely chopped
each
pinches
Garlic Clove, finely chopped
each
Jalapeño, minced
each
Chopped Green Chiles
0 cans
teaspoons
teaspoons
teaspoons
teaspoons
cups
Great Northern Beans, drained and rinsed
0 cans
Frozen Corn
cups
Fresh Cilantro, finely chopped
cups
Lime, juiced
each
Pickled Jalapeño Slices, sliced
to taste
Scallion, sliced
to taste
Avocado, cubed
to taste
to taste
1. Melt Butter and Cook Onion
Melt the butter in a large Dutch oven over medium heat until it's fully melted and begins to bubble. Add the finely chopped onion and a pinch of kosher salt, and cook for about 8 minutes until the onion is softened and translucent, stirring occasionally.
2. Add Garlic, Jalapeño, and Spices
Add the finely chopped garlic and minced jalapeño, cooking for about a minute until they become fragrant. Then, stir in the chopped green chiles, ground cumin, onion powder, dried oregano, and ground cayenne, allowing the spices to release their flavors for about 1-2 minutes.
3. Transfer to Slow Cooker
Transfer this aromatic mixture to your 5- to 8-quart slow cooker. Season the boneless, skinless chicken thighs with a bit of kosher salt and add them to the slow cooker. Pour in the chicken stock and add the drained and rinsed great Northern beans. Stir everything together, then cover and cook on low for 4-6 hours, allowing the chicken to become tender and the flavors to meld beautifully.
4. Shred Chicken and Add Corn
Use two forks to shred the chicken directly in the slow cooker. Stir in the frozen corn and let it cook for an additional 10 minutes until it's warmed through.
5. Finish and Serve
Stir in the chopped fresh cilantro (if using) and the lime juice, then season with kosher salt to taste. Serve the chili hot, topped with pickled jalapeño slices, sliced scallions, cubed avocado, and a dollop of sour cream.
Try pork, beef, turkey, or go vegetarian with extra beans and veggies like bell peppers and zucchini.
Create a Mexican-style chili with corn and green chilis, an Italian-inspired chili with basil and cannellini beans, a spicy chili with chipotle, or a Moroccan chili with cumin and sweet potatoes.
Complement your chili with themed garnishes and sides like sour cream and shredded cheese for classic, or olives and feta for Mediterranean.
Use different types of tomatoes, swap broths, or change up the herbs and spices for a new flavor profile.
Try turkey for a lighter flavor, pork shoulder for richness, or extra firm tofu/tempeh for a vegetarian twist.
Opt for high-quality chicken, preferably organic or free-range, for the best flavor. Using dried white beans that you've soaked overnight can offer a better texture and flavor than canned beans.
Use freshly ground cumin, coriander, and if you like heat, some toasted then ground dried chilies, to impart a more vibrant flavor than pre-ground spices.
Brown the chicken pieces before adding them to the cooker. This Maillard reaction will add a depth of flavor to the chili.
Sauté onions, garlic, and your spice mix before adding them to the slow cooker to give your chili a more rounded flavor profile.
Use a good-quality, low-sodium chicken stock or broth instead of water to add more flavor. Homemade stock is always best.
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