White bean chicken stew is one of my preferred solace nourishments. A major protein-stuffed bowl is one simple approach to fulfill my yearning. I let my Crockpot do basically everything by stewing the fixings, so I don't need to hang out in the kitchen throughout the day.
This formula is ideal for those sluggish days so you can simply scoop and eat up, or pack it up for a get-together with loved ones. When you've tasted this bean stew, I guarantee you'll be returning for quite a long time! On the off chance that you need a faster cook time, I gave a stove top alternative that you can have this flavorful dinner prepared in not more than minutes.
I've been developing my fiery resistance recently, and let me let you know, on a scale from one to ten. I could deal with perhaps a 3! So I'm quite pleased with my expanded capsaicin limit, yet you won't get me at any stew eating rivalries!
- 3 jalapeño peppers
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups yellow onion, 1/4-inch dice
- 1 tablespoon cumin
- 1 1/4 pound boneless skinless chicken breasts
- 1 cup roasted green chilies, canned, divided
- 2 1/2 cups white beans, (2-15 oz canned) drained
- 1 cup unsalted chicken stock, divided
- 1 1/2 cups corn, (15 ounces canned)
- 1 1/4 teaspoons kosher salt, more as needed
- 1/4 teaspoon black pepper
Instructions
- Line a small baking sheet with foil.
- Turn on broil setting on the oven.
- Evenly space out the three jalapeños on the sheet tray.
- Place sheet tray on the highest rack in the oven. Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
- Place the roasted chili’s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
- Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.
- In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
- Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.
- Add chicken breasts, ½ cup of the roasted chilies, corn, 1 cup of the white beans, ½ cup chicken stock to the slow cooker.
- In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.
- Add salt and pepper to slow cooker.
- Cover and cook on high for 3 hours, or low for 6 hours.
- Remove chicken and shred or cut into cubes.
- Add back to slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve chili with toppings as desired.
Read more our recipe Baked Parmesan Sweet Potatoes #healthyfood #dietketo
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