Colorado White Bean Chili

I don’t know why, but we always want our favorite bean dishes in the fall. This one is tasty, economical, and good for you, too. The sour cream takes it up a notch. Don’t leave it out. 

COLORADO WHITE BEAN CHILI                    serves 10-12


1 lb. dry great northern beans       

2.5 lb..  boneless chicken thighs    

 1 Tbs. oil                       

1 medium onion, chopped           

4 cloves minced garlic                

4.5 oz. can diced green chilies        

1 Tbs. cumin                    

2 tsp. oregano                    

1/8-1/4 tsp. cayenne pepper

1/4 tsp. ground cloves

2 C. frozen corn

4 tsp. chicken bouillon  

salt


serve with shredded cheese (cheddar or Monterey Jack), sour cream, tortilla chips


Cook beans  and chicken in crockpot, with water to cover plus 2 inches, 8-10 hours or overnight.  Saute onion, garlic and chilies in oil until tender but not brown. Add spices, sauteed vegetables, corn, and boullion to crockpot. Cover and cook until heated through. Adjust seasonings to taste. Serve with cheese, sour cream and chips. 


To serve later, cool completely and freeze in ziplock bags. To serve, reheat and serve with sour cream, chips and cheese. 

© Being Fruitful, 2012