White Bean Chicken Chili with Jalapeno Peppers
Plenty of jalapeno peppers round out the spiciness of this hearty chili dish. I like to use extra spicy chili powder, but there are many available to you. Just don't forget the jalapenos!
Ingredients
- 1 large onion, chopped
- 2-4 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 large chicken breasts, chopped into chunks
- Salt and pepper to taste
- 2 cans Great Northern Beans (15 ounces each)
- 1 can stewed tomatoes (15 ounces)
- 1 cup frozen corn
- 1 teaspoon cumin
- 4 tablespoons chili powder
- Shredded cheddar cheese and sour cream to serve
Cooking Directions
- Heat a large pan to medium heat and add a bit of olive oil.
- Add onion and jalapeno peppers. Cook about 5 minutes, or until softened.
- Add garlic and cook 1 minute. Add cooked mixture to a crock pot.
- To pan, add a bit more olive oil. Season chicken with salt and pepper and add to pan. Cook about 5 minutes to brown all sides.
- Add chicken and remaining ingredients to the crock pot.
- Set the crock pot to medium and cook for about 3 hours.
- Shred the chicken in the pot, then re-cover and cook another 30 minutes.
- Serve with shredded cheese and sour cream.