1、Fix-and-Forget White Chili

  • Makes: 6 servings
  • Carb Grams Per Serving: 26
  • Fix-and-Forget White Chili recipe

    Ingredients

    • 12ounces skinless, boneless chicken breast halves, cubed
    • 1tablespoon cooking oil
    • 215 - 16 - ounce canGreat Northern beans or navy beans, rinsed and drained
    • 14 - ounce candiced green chile peppers, undrained
    • 1 largeonion, chopped
    • 2 1/2 cups reduced-sodium chicken broth
    • 1 1/2 teaspoons cumin seeds
    • 1 1/2 teaspoons bottled minced garlic (3 cloves)
    • 1/4-1/2 teaspoon cayenne pepper
    • 1/8 teaspoon ground black pepper
    • Light dairy sour cream (optional)
    • Avocado slices (optional)
    • Fresh thyme sprigs (optional)

    Method

    Place beans in a 3-1/2- to 4-quart slow cooker; mash slightly with a potato masher.
  • Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, garlic, cayenne pepper, and black pepper into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  • If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.
  • Recipe Tip

    Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

    https://www.truecookbook.com/recipe/fix-and-forget-white-chili-11298/

    2、Fix-and-Forget White Chili

  • Makes: 6 servings
  • Carb Grams Per Serving: 26
  • Fix-and-Forget White Chili recipe

    Ingredients

    • 12ounces skinless, boneless chicken breast halves, cubed
    • 1tablespoon cooking oil
    • 215 - 16 - ounce canGreat Northern beans or navy beans, rinsed and drained
    • 14 - ounce candiced green chile peppers, undrained
    • 1 largeonion, chopped
    • 2 1/2 cups reduced-sodium chicken broth
    • 1 1/2 teaspoons cumin seeds
    • 1 1/2 teaspoons bottled minced garlic (3 cloves)
    • 1/4-1/2 teaspoon cayenne pepper
    • 1/8 teaspoon ground black pepper
    • Light dairy sour cream (optional)
    • Avocado slices (optional)
    • Fresh thyme sprigs (optional)

    Method

    1. In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3-1/2- to 4-quart slow cooker; mash slightly with a potato masher.
    2. Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, garlic, cayenne pepper, and black pepper into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.

    3、White Bean, Morel, and Swiss Chard Chili

  • Makes: 6 servings
  • Serving Size: 1 1/3cups
  • Carb Grams Per Serving: 32
  • White Bean, Morel, and Swiss Chard Chili recipe

    Ingredients

    • 1 1/4 cups dried Great Northern beans
    • 4cups unsalted vegetable stock
    • 2cups water
    • 1/2 cup chopped onion
    • 1/2 cup sliced parsnips
    • 1/2 cup chopped celery
    • 13/4- 1 - ounce packagedried morels, rinsed and broken
    • 3 clovesgarlic, minced
    • 1teaspoon dried thyme, crushed
    • 3/4 teaspoon salt
    • 1/2 teaspoon dried marjoram, crushed
    • 1/4 teaspoon black pepper
    • 4cups Swiss chard, cut into bite size pieces
    • 1tablespoon balsamic vinegar

    Method

    1. Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
    2. In a 4- to 5-quart slow cooker combine the beans, stock, 2 cups water, onions, parsnips, celery, morels, garlic, thyme, salt, marjoram, and pepper. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
    3. Stir in Swiss chard and vinegar. Cover and cook 30 minutes more.

    4、Barbecue Chili

  • Makes: 10 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
  • Barbecue Chili recipe

    Ingredients

    Method

    1. In large skillet, cook ground beef, onion and garlic over medium-high heat until ground beef is cooked through, stirring to break into bite-size pieces. Drain off fat. Transfer to 5- to 6-quart slow cooker.
    2. Add tomatoes with their juices, ketchup, brown sugar, chili powder, molasses, Worcestershire sauce, cumin and mustard to mixture in slow cooker; stir to combine. Stir in kidney, pinto and cannellini beans. Cover slow cooker; cook on low-heat setting for 8to 10 hours or on high-heat setting for 4 to 5 hours. Ladle chili into a large serving container or leave the chili in the removable slow cooker crockery liner. Cover and chill overnight.
    3. One hour before leaving, transfer chili back into slow cooker. Heat on high heat setting for 1 hour. Transfer to tailgating site; keep warm with car adapter. To serve, ladle chili into bowls. If desired, top each serving with a bacon strips.

    More...