Slow Cooker White Chili

Serves 10 to 12

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.

Ingredients

6 boneless, skinless chicken thighs
1 (16-ounce) bag dried 365 Everyday Value® Organic Cannellini Beans, picked through
1 (16-ounce) bag frozen 365 Everyday Value® Sweet White Corn
2 or 3 poblano peppers (or 2 green bell peppers), chopped
1 head cauliflower, trimmed and cut into small florets
1 yellow onion, chopped
2 quarts low-sodium chicken broth
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/2 cup lowfat sour cream
2 teaspoons fine sea salt

Method

Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. Stir in sour cream and salt, ladle into bowls and serve.

If you don't have a slow cooker, try our stovetop and oven version .

Nutrition

Per serving: 300 calories (50 from fat), 6g total fat, 1.5g saturated fat, 35mg cholesterol, 600mg sodium, 42g total carbohydrate (9g dietary fiber, 8g sugar), 22g protein

http://www.freshfields.org/recipes/3177