Chattanooga Now Eat Right: Slow Cooker White Chili

Chattanooga Now Eat Right: Slow Cooker White Chili

October 1st, 2012 by Mary Beth Torgerson in Get Out - Bestmonth

Why We Love It

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or Monterey jack.

Slow Cooker White Chili

Slow Cooker White Chili


¦ 6 boneless, skinless chicken thighs

¦ 1 bag dried cannellini beans, picked through

¦ 1 bag frozen sweet white corn

¦ 2 poblano peppers (or 2 green bell peppers), chopped

¦ 1 head cauliflower, trimmed and cut into small florets

¦ 1 yellow onion, chopped

¦ 2 quarts low-sodium chicken broth

¦ 1 1/2 tablespoon ground cumin

¦ 1 tablespoon chili powder

¦ 1/2 cup lowfat sour cream

¦ 2 teaspoons fine sea salt

Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder.

Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours.

Stir in sour cream and salt, ladle into bowls and serve.


Servings Per Recipe: 10-12


Calories: 300

Calories from fat: 50

Total fat: 6g

Saturated fat: 1.5g

Cholesterol: 35mg

Sodium: 600mg

Total carbohydrate: 42g

Dietary fiber: 9g

Sugars: 8g

Protein: 22g

*Recipe provided by GreenLife Grocery