Rainy Day Delight

It’s such a rare occasion in Orange County, California to have a cold, rainy, stormy day that I was excited to see a wet patio outside my window when I got up this morning.  WOO HOO!  I am SO getting the slow cooker out and making some chili!


Not my usual rip-off of Mom’s XLNT Brick of Chili Con Carne based chili with ground beef, cubes of left over steak, canned crushed tomatoes and red beans.  Nope!  Today’s a White Bean Chicken Chili day.

It’s a ridiculously easy recipe and practically cooks itself.

Rainy Day White Bean Chicken Chili

  • 1 Can Diced Ortega Chilis (Mild or Hot – your choice)
  • 2 Boneless, Skinless Chicken Breasts – about 1 1/2 lbs (Frozen or Thawed)
  • 16 oz Chicken Broth
  • 1 – 16 oz Bag of Dry Great White Northern Beans
  • 2 tsp Dried Cilantro Flakes
  • 1 tsp Ground Black Pepper
  • 2 tsp Onion Powder
  • 1 tsp Devil’s Dust (or any Smoked Chili seasoning you use)
  • Sour Cream and Chopped Fresh Cilantro to serve (if desired)
  • 1 Ripe Avocado Chopped (if you have one)

In a large stock pot, 6 to 8 cups water on to boil.

Using a large colander, rinse and drain the white beans.  Pick out any icky ones and then add to the boiling water.  Boil the beans for about an hour then turn off the heat, cover and let stand for another hour.

While the beans are soaking get the other ingredients going in the slow cooker set on low heat.

  • Empty the can of diced green chilis (undrained) into the bottom of the slow cooker
  • Put the frozen chicken breasts on top of the chilis
  • Pour the chicken broth over the breasts
  • Dust the tops of the breasts with the spices (ending with the cilantro)

When the beans have finished soaking, empty them into a colander and then transfer them to the slow cooker.  Stir just enough to mix everything together and leave it the chili to cook for 6-8 hours on low heat.

About 4 hours into the cooking time, shred the chicken beasts with  forks and mix the chicken back into the chili.

When the cooking time has completed taste the chili, adjust the spices and serve with a dollop of sour cream and a sprinkling of fresh cilantro on top.  If you’re lucky enough to have a ripe avocado on hand, do yourself a “flavor” and chop it up to put on top of your bowl of chili!

You can speed this recipe up, making it one you can throw together in 10 minutes or less when you are leaving for work so it can cook all day, by substituting 3 cans of white beans from the grocery store.

I can’t wait for dinner time!

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Red Bean Chicken Chipotle Chili

It’s the first week of October and, after a few “cool” days in the low 80’s, it’s headed back up into the triple digits in perpetually sunny Southern California.

I’m not complaining at all, except that I do have serious weather envy about this time of year when the leaves are turning and there’s a chill in the mornings and evenings.  The forecasters “promise” that we will be seeing rain and cooler temperatures “soon” but I’m not holding my breath.

To get out of the never-ending summer blah’s I will just crank the thermostat down to 70 degrees, put on a light sweater, pull out the slow cooker and throw together something that just might fool the family into thinking it’s really fall!

Red Bean Chicken Chipotle Chili

  • 1 – 16 oz pkg Dry Red Kidney Beans
  • 1/2 – 8.11 oz jar La Costena Diced Chipotle Peppers in Sauce
  • 2 – 14.5 oz cans Diced Tomatoes with Onion
  • 1/2 – 12 oz bag Fresh Spinach
  • 3 – Large Carrots Peeled & Cut into Chunks
  • 1 TBLS Olive Oil
  • 2 Cloves Garlic Chopped
  • 1 TBLS Chili Powder
  • 2 tsp Ground Cumin
  • Fresh Ground Salt & Pepper
  • 1 1/2 lbs Boneless Skinless Chicken Breasts
  • 3/4 lb Chicken-Spinach Sausage (Or any other flavored fresh chicken sausage you prefer)

Rinse and pick the red beans in a strainer.  In a medium saucepan put the beans and about 1/2 the pan of water over medium high heat until it just reaches a boil.  If you are preparing the beans and soaking the night before, remove from heat, cover and set pan aside.  If you are “quick soaking” the beans, reduce heat to low, cover and simmer for about 2 hours.

Cut raw chicken breast into 3/4″ to 1″ chunks and sausage into 1/2″ slices.  Spray a medium skillet with olive oil spray and brown the chicken and sausage over medium-high heat.  It’s not necessary to cook the chicken through, it will finish in the slow cooker.

Place the carrots and 1/2 cup water in a 2 quart microwave safe bowl and microwave on high 2 1/2 to 3 minutes.  Carrots should be fork tender but not mushy.  Adjust time for the strength of your microwave.

In food processor/Vitamix container add undrained tomatoes, the carrots, chipotle peppers with sauce, the fresh spinach, olive oil, garlic, chili powder, and cumin.  Process until well blended but not entirely smooth.  Taste the sauce add a few grinds of salt & pepper and adjust the rest of the spices as necessary.

Put beans, chicken and sausage into your slow cooker then pour the sauce over the top, making sure you scrape as much as possible from the container.  Stir until just combined.  Cook on low for 6 hours.

I love this recipe because I get to hide vegetables in the sauce and it can be as healthy as you want it to be.  I like to add some fresh avocado chunks and a bit of cheese to the top of mine and serve it with crusty bread and a salad for a hearty dinner that easily feeds 8 and packs 40g of protein in each serving.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tomorrow’s Post:  Tailgating on Thursday Nights Sucks!