½ tsp sea salt
¼ tsp pepper
2 tbsp olive oil
1 medium yellow onion,
chopped
5-6 garlic cloves,
minced
1-3 hot peppers, seeded
and chopped
2 tsp dried oregano
1 tsp ground cumin
½ tsp chili powder
18 oz dried cannellini
beans
3 cups chicken stock,
divided
Garnish: sour cream,
cheddar cheese, cilantro
Soak the cannellini
beans overnight in enough water to cover by 1-2 inches. Rinse and drain.
Season the chicken with
salt and pepper. In a large skillet over medium-high heat, brown the chicken for
3-4 minutes. Place in the slow cooker.
Add more oil if needed and sauté the onion, peppers, oregano, cumin and chili
powder until onions are tender and spices are fragrant. Add garlic and cook
another minute. Place in slow cooker with the browned chicken.
Blend 1 cup of the
beans and ½ cup stock in a food processor until smooth. Add this to the slow
cooker along with the rest of the stock and beans.
Cook on low for 5-7
hours until the beans are tender the chili has thickened. Serve with crusty
bread and garnish if desired.
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