White Chili

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White Chili

Cooking MethodSlow Cooker

Ingredients

  • 1 large onion, chopped
  • 1 whole red pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup cooked chicken, or turkey, cut in bite-sized pieces
  • 9 ounces green chiles, chopped
  • 2 tablespoons ground cumin
  • 2 teaspoons oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon white pepper
  • 15 ounces chicken broth, 1 can
  • 1 cup cooking sherry
  • 15 canned white hominy, drained
  • 15 ounces canned black-eyed peas, drained
  • 15 ounces canned great northern beans, 1 can
  • 22 ounces canned white corn, drained
  • 4 tablespoons 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.

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