This is a somewhat unconventional chili. It is made with chicken, white beans, and cheese.
It is great on a cold day and it makes a ton so it is perfect for gatherings or leftovers.
You make it in the crockpot.
You will need a large crockpot.
4 skinless, boneless chicken breast halves.
6 cups water
1 large chopped onion
2 garlic cloves, minced
1 Tablespoon oil
2-4(4 oz. can) chopped green chilies OR seed and chop 1 whole green chili pepper
1-2 diced jalapeno OR Serrano peppers
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 1b. can navy beans OR cook and season 3 cups of dry navy beans
2 cups shredded cheddar or Monterey jack cheese
Add the chicken and water to the crockpot and let it cook on low for 3-4 hours.
Remove chicken from the water, cube and set to the side.
While the chicken is cooking saute the onion and garlic in the oil.
Add the chili and jalapeno peppers, cumin, oregano, cayenne, and salt. Cook and stir two minutes.
After removing chicken from the crockpot add the onion/pepper mixture.
Add the beans. If you are using canned pour straight in, if you are using beans you cooked drain before adding to the crockpot.
Cook on low for an hour.
Add the chicken.
Stir in the cheese until it is melted in.
This makes about 10-12 servings.
Great served with sour cream.