Description
Savor this delicious, slowly cooked white bean chicken chili on a cold night, or when you’re craving some good ol’ comfort food.
Ingredients
- 2 Tablespoons Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 pound Chicken, Cubed
- 1 whole Yellow Onion, Diced
- 4 cloves Garlic, Minced
- 1-½ teaspoon Dried Basil
- ¼ teaspoons Rubbed Sage
- ½ teaspoons Crushed Rosemary
- 2 teaspoons Ground Chili Powder
- 1 teaspoon Ground Cumin
- 1 can (15 Oz. Size) Pinto Beans, Drained
- 1 can (15 Oz. Size) Garbanzo Beans, Drained
- 2 cups Chicken Broth
- ¼ cups All-purpose Flour, If Needed
Preparation
Heating olive oil in a nonstick skillet at medium heat.
Sprinkle salt and pepper over the cubes of chicken, then add chicken and onions to the skillet. After about 1 minute, add minced garlic, basil, sage, rosemary, chili powder, and cumin to the skillet mixture. Cook only to brown the chicken, then remove skillet from heat and transfer the seasoned chicken and onion mixture into the slow cooker.
Combine both pinto and garbanzo beans into one bowl. Take ½ cup of that bean blend and combine it in a separate bowl with ½ cup of the chicken broth. Mash the beans in the broth until it pulp-like in consistency (you can use a food processor or a potato masher for this step). Add this mixture to the slow cooker. This will help thicken the chili a bit, not to mention add some delicious flavor from the beans!
Add remaining chicken stock and beans to the slow cooker. Stir to blend well. Set slow cooker to high for 3 hours. In the last 30 minutes, check the thickness of the chili and sprinkle in the flour to thicken if needed.
Serve and enjoy! Feel free to add toppings such as shredded cheddar cheese, chopped scallions, or a dollop of sour cream if desired.
