Winter White Bean Chili
1 Tbsp.extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 Tbsp.minced garlic
1 cup chopped carrots
1 lb. chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2-1/2 cups low sodium chicken stock
2 cans (4 oz. each) mild Mexican green chiles, drained
1/4 tsp. cumin
2 cans (15.8 oz. each) great northern beans with liquid
1 Tbsp.chopped oregano
1 Tbsp.chopped parsley
Salt and black pepper, to taste
Monterey and Colby cheese, to taste
Green salsa verde, to taste |
Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes. Place carrots in bottom of 4-quart slow cooker. Top with chicken, onions, celery, and garlic mixture. Add zucchini, rice, chicken stock, chiles, cumin, and beans. Cook in slow cooker on high setting for 4 hours or until vegetables and chicken are tender. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top. Serves 7 to 9.
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