Specifications

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StewS & chiliS

White Chili with Chicken

1 pound (454 g) white beans

cooking spray

1 tablespoon (15 ml) good quality

olive oil

2 cups (500 ml) chopped onions

1 tablespoon (15 ml) chopped garlic

5 cups (1.25 L) low-sodium chicken

stock

1½ pounds (680 g) chicken breast meat,

cut into 1-inch (2.5 cm) cubes

¾ cup (188 ml) prepared salsa verde

(from a jar)

2 teaspoons (10 ml) ground cumin

1½ teaspoons (7 ml) oregano

1 teaspoon (5 ml) coriander

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground

white pepper

2 jalapeño peppers, cored, seeded

and minced (optional)

2 cup (500 ml) cut white or yellow corn,

(thawed if frozen)

8 lime wedges

Makes 8 servings (13 cups)

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 again when cooking time has elapsed. 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 serving [1 cup (250 ml)]:

Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g

• chol. 65mg • sod. 570 mg • calc. 145mg • ﬁber 15g

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