Specifications

6
◆
25
6
White Chili with Chicken
◆
26
StewS & chiliS
½ pound (250 g) white beans
cooking spray
1 tablespoon (15 ml) good quality
olive oil
1½ cups (375 ml) chopped onions
1 tablespoon (15 ml) chopped
garlic
4 cups (1 L) chicken stock, nonfat,
low-sodium
1 pound (500 g) chicken breast
meat, cut into 1-inch (2.5 cm)
cubes
½ cup (125 ml) prepared salsa verde
(from a jar)
1½ teaspoons (7 ml) ground cumin
1 teaspoon (5 ml) oregano
¾ teaspoon (3.75 ml) coriander
½
–
¾ teaspoon (2-3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
white pepper
1½ jalapeño peppers, cored, seeded
and minced (optional)
1 cup (250 mL) cut white or yellow
corn, (thawed if frozen)
8 lime wedges
Makes 8 cups (2 L)
Pick over beans and discard any stones or bits of dirt. Soak beans overnight
(8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse.
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray.
Heat oil in a Cuisinart
®
10-inch (25 cm) skillet over medium heat. Add onions and
garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans
and chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and
jalapeños. Cover and press the On/Off button to turn the unit on. Set time to 3 hours
and press High. Once time elapses, reset time to 4 hours and press Simmer; Slow
Cooker will automatically switch to Warm setting. One half hour before serving, turn
heat to High; stir in corn.
Serve with wedge of lime.
Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per 1-cup (250 ml) serving:
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
Beef Chili for a Crowd
StewS & chiliS
cooking spray
1½ teaspoons (7 ml) good quality olive oil
¾ pound (375 g) onions, peeled and
finely chopped
3 cloves garlic, peeled and minced
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper
1½ pounds (750 g) lean ground beef
¼ tablespoon (4 ml) chili powder
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) cumin
½ tablespoon (7 ml) paprika
½ red pepper, cored, seeded, chopped
½ green pepper, cored, seeded, chopped
½ yellow pepper, cored, seeded, chopped
1 can (14 ounces [397 g]) diced
tomatoes, juices drained, separated
1 can (3 ounces [85g]) tomato paste,
salt-free
1½ tablespoons (25 ml) red wine vinegar
2 cans (15–16 ounces [425-454 g]
each) beans, drained, rinsed and
drained again (i.e. black beans,
pinto beans and/or red kidney beans)
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray.
Heat a Cuisinart
®
12-inch (30 cm) nonstick skillet over medium-high heat and add
½ teaspoon (1.25 ml) olive oil; sauté onions and garlic until soft. Season with
¼ teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic insert.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili
powder, oregano, cumin and paprika; cook over low heat until spices are fragrant.
Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow peppers.
Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and press the On/Off button to turn the unit on. Set time to 10 hours and
press Low; Slow Cooker will automatically switch to Warm.
One hour before serving, turn heat to High. Stir in beans and slow cook until heated
through.
Nutritional information per 1 cup (250 ml) serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g