White Bean and Chicken Chili
Need a gluten free and dairy free main course? White Bean and Chicken Chili could be a great recipe to try. This recipe serves 6. One portion of this dish contains approximately 63g of protein, 10g of fat, and a total of 502 calories. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 8 hours and 30 minutes. The Super Bowl will be even more special with this recipe. If you have beans, garlic, chicken broth, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more.
Transfer to a plate; remove and discard skin.
Drain all but 2 Tbsp. fat from skillet.
Add onions and garlic; cook until softened, 5 minutes.
Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice.
Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker.
Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.