Sauteing the chicken first in this chili recipe helps give it a good texture and speeds up the cooking time. The recipe calls for navy beans but great northern beans will work just as well.
1 tablespoon olive oil
3/4 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
2 cloves garlic, minced
1 cup dry white wine or chicken broth
24 ounces canned navy beans, rinsed and drained
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
tortilla chips
Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until the chicken is no longer pink. Remove the chicken from the skillet with a slotted spoon and place in the crock pot.
Add the onion and garlic to the skillet and cook, stirring frequently, until the onion is soft. Add the onion mixture to the crock pot.
Add the wine, beans, mustard, cumin, salt, and pepper to the crock pot and mix to combine.
Cover the crock pot and cook on low heat for 4 hours.
Serve the chicken chili with shredded Cheddar cheese and tortilla chips.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
December 21, 2008
I made this last night - i used a lot less broth and it was wonderful. We garnished it with cilantro and lime, which added a nice fresh finish! Best of all it's fits into Weight Watchers Core!
December 5, 2007
Very flavorful. I had originally made it with turkey leftover from Thanksgiving and just made it again this evening! I only made one change, I added a can of Mexican diced tomatoes (canned tomatoes with chilies in it.) Yum!