Slow-Cooked White Bean Chili Recipe
My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St Marys, Kansas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
slow cooker
- 1 tablespoon ground cumin
- 2 cups chicken broth
- 1 small onion chopped
- 1 cup sour cream
- 3 garlic cloves minced
- 1 to 2 cans (4 ounces each) chopped green chilies
- 1 jar (15 ounces) alfredo sauce
- 3 cups cubed cooked chicken breast
- 1 small sweet yellow pepper chopped
- 3 cans (15-1/2 ounces each) great northern beans rinsed and drained
- 1 cup (4 ounces) shredded monterey jack cheese
- 1 cup (4 ounces) shredded pepper jack cheese
- 1-1/2 teaspoons white pepper
- salsa verde and chopped fresh cilantro optional
- 1-1/2 cups frozen gold and white corn
- 1 to 1-1/2 teaspoons cayenne pepper
- Carbohydrate 1.94875166765556 g
- Cholesterol 158.939583338073 mg
- Fat 32.6441675016954 g
- Fiber 0.226708337100925 g
- Protein 38.691327500547 g
- Saturated Fat 9.89794430647965 g
- Serving Size 1 1 serving (229g)
- Sodium 150.38102778455 mg
- Sugar 1.72204333055463 g
- Trans Fat 2.72735955566704 g
- Calories 466 calories
Directions In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each). Originally published as White Chili in Taste of Home April/May 2010, p49 Nutritional Facts 1 cup equals 336 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 772 mg sodium, 27 g carbohydrate, 7 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
