Saturday, October 4, 2008



White Chili in the Crock Pot


Drain, rinse and add to crock pot 1 can of cannellini beans, 1 can pinto beans and 1 can black-eyed peas.

Chop up and add two cooked chicken breasts, half a large white onion, one seeded green, red, or yellow pepper and one or two seeded jalapeno peppers.

Add 2 cloves minced garlic, 2 tsp. cumin, 1/2 tsp. salt, 1/2 tsp. oregano.

Pour in 2 cans chicken broth.

Cook on the crock pot on high for four hours.

Serve the chili over white rice. Top with shredded Monterrey Jack cheese, broken tortilla chips and a dollop of sour cream. Salt and pepper to taste.

No comments: