Slow Cooker White Bean Chili with Salsa Verde
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: Serves 6 to 8
2 T extra-virgin olive oil
5 boneless skinless chicken thighs
12 to 16 ounces chicken sausage (about 5 links), such as chicken apple sausage or chicken other smoked chicken or turkey sausage
1 cup chopped yellow onion
8 large garlic cloves, minced
2 cans (about 16 ounces each) organic Great Northern Beans, drained and rinsed
2- 12 oz jars tomatillo salsa, about 1 1/2 cups
1 cup chicken stock
1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
2 T finely chopped jalapeno peppers, or mild chile peppers (I used canned fire-roasted jarred green chilies)
1 1/2 tsp ground cumin
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
dash cayenne pepper, optional
sour cream, creme fraiche, or plain Greek yogurt, for serving, if desired
fresh cilantro, for serving, if desired
lime wedges, for serving, if desired
In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except the garnishes (sour cream (etc.), cilantro, and lime wedges).
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. (I cooked mine on low for 7 hours.)
To serve, top with a dollop of sour cream/yogurt/creme fraiche, sprinkle of chopped cilantro, and a lime wedge, as desired.
From thebrookcook.wordpress.com