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A creamy take on chili with chunks of tender chicken and white beans is the perfect way to warm up a cold night. Try our slow cooker or pressure cooker versions to fit your time schedule.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
slow-cook:
5 hrs to 6 hrs(low) or 2 1/2 to 3 hours (high)
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until browned.

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  • In a 5- to 6-qt. slow cooker mash 1 can of the beans until smooth. Stir in remaining beans and next 10 ingredients (through black pepper). Using a slotted spoon, transfer chicken to cooker.

  • Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours or until chicken is tender. Turn off cooker. Stir in sour cream and cilantro. Cover and let stand 5 minutes or until heated through.

  • Season to taste with additional salt and black pepper. Serve with desired toppers.

Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Pressure Cooker

Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use sauté setting to brown chicken in oil; for stove-top cooker, brown chicken in oil directly in pot. Using a slotted spoon, remove chicken; drain off juices. Add 1 can of the beans and mash until smooth. Stir in remaining beans and next 10 ingredients (through black pepper); return chicken. Lock lid in place. Set electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in sour cream and cilantro. Cover, without locking, and let stand 5 minutes or until heated through. Season to taste with additional salt and black pepper. Serve with desired toppers.

Nutrition Facts

359 calories; total fat 11g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 97mg; sodium 822mg; potassium 871mg; carbohydrates 37g; fiber 8g; sugar 3g; protein 29g; trans fatty acid 0g; vitamin a 382IU; vitamin c 79mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 35mcg; vitamin b12 1mcg; calcium 161mg; iron 5mg.
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