White Chili
Cooking MethodSlow Cooker
Ingredients
- 1 large onion, chopped
- 1 whole red pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoon olive oil
- 1 cup cooked chicken, or turkey, cut in bite-sized pieces
- 9 ounce green chiles, chopped
- 2 tablespoon ground cumin
- 2 teaspoon oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon white pepper
- 15 ounce chicken broth, 1 can
- 1 cup cooking sherry
- 15 canned white hominy, drained
- 15 ounce canned black-eyed peas, drained
- 15 ounce canned great northern beans, 1 can
- 22 ounce canned white corn, drained
- 4 tablespoon fresh chopped cilantro or parsley
- grated jack cheese (optional)
Instructions
In large pot, saute onion, garlic and red pepper in olive oil until translucent. Add poultry, chili and seasonings (except for fresh cilantro/parsley); saute a few more moments. Mash white northern beans in a food processor with chicken broth. Transfer mixture to pot and add sherry, drained hominy, drained corn, and drained black-eyed peas. Stir. Simmer for about an hour, stirring occasionally., or transfer to slow cooker and simmer for 8 hours on low setting. Add parsley/cilantro, simmer 5 minutes. Adjust seasonings to taste. Serve with grated cheese garnish.