I’m glad that today is another Secret Recipe Club reveal day because I’m suffering from major writer’s block. If I wasn’t going to talk about the lovely Angela from Angela’s Kitchen you might be stuck reading about how I’ve been listening to Carry This Picture by Dashboard Confessional on repeat all weekend. Or my obsession with Beatles cover bands. And donuts. And Carey Grant.
Anyways, Angela’s Kitchen is a wonderful site and a great resource for a variety of recipes for people with dietary restrictions. She has great sections for gluten free and dairy free recipes. I was inspired by her Slow Cooker White Chicken Chili, I’ve always loved chili but have never had a white chicken chili. I’m so glad that I tried this because it is one of my favourite comforting meals. It’s so easy and packed with flavor, I adapted mine to cook on the stove top, but I’m sure it would be just as good in a slow cooker.
1 1/2 tbsp olive oil
2 lbs chicken thighs, cut into bite sized chunks
1 onion, chopped or grated
2 cloves garlic, crushed
1 12 oz can spicy diced tomatoes and red pepper or just plain diced tomatoes
1 4 oz can diced green chiles
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
1/2 28oz can white kidney beans
2 1/2 cups chicken broth
1/3 cup cheddar cheese
In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5 minutes. Stirring occasionally.
Add onions and cook for 3 minutes. Add garlic and cook for another minute.
Next, pour in diced tomatoes, green chiles, oregano, cumin and coriander. Cook for another 1-2 minutes, stirring to coat.
Add in beans and chicken broth. Bring to a boil and simmer for 15-20 minutes.
Finally, add in cheddar and serve.
Give this Chicken Chili a try, it’s a nice change from your typical ground beef and beans chili.