Ingredients for Slow Cooker Jalapeno Popper White Bean Chili
- 1 large yellow onion, chopped
- 2-3 jalapeno peppers, seeded and minced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups low sodium chicken broth
- 1 1/2 cups dry great northern beans, soaked overnight
- Salt, to taste
- Fresh ground black pepper, to taste
- 4 ounces light cream cheese, cubed
- 1 cup frozen corn kernels
- 4 slices bacon, cooked and crumbled, for garnish
- 1 tablespoon olive oil
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How to Make Slow Cooker Jalapeno Popper White Bean Chili
- Brown 1 lb of ground chicken in a skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add all ingredients EXCEPT the cream cheese, corn, and bacon to a 5-quart slow cooker.
- Cook on low for 7-9 hours or high for 5-6 hours. (Soaking beans overnight may reduce cook time).
- Remove the chicken from the slow cooker and shred it. (Alternatively, chop into bite-sized pieces)
- Optional: For a thicker chili, carefully blend about 2 cups of the chili using an immersion blender or in a regular blender until smooth. Return the blended chili to the slow cooker.
- Return the shredded chicken to the slow cooker.
- Stir in 4 oz cream cheese, cubed, and 1 cup frozen corn.
- Cover and let the cream cheese melt and the corn heat through, about 10-15 minutes.
- Stir to combine. Add salt and pepper to taste.
- Top with 4 slices of crumbled cooked bacon before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
25g
Fat
42g
Carbs
19g
