Quick Fix Slow Cook Black and White Chili. (And the leftovers)

I know we all get busy sometimes and the easiest thing to do is just pick food up somewhere and eat it really quick even if it doesn’t taste good or isn’t good for you. But if you have a crock pot or even just a really big soup pot you can leave on the stove then you have so many options! The best part about this slow cook meal is you can fix it up fairly easy and then just let it cook while you run around all day. At the end of the day you have a home cooked meal waiting for you. This particular meal is ready to eat within an hour or you can let it cook for several hours nice and low. The longer it cooks the better it taste!

Black and White Chili

Don’t let looks deceive you!

What you need:

  • 4 cloves of Garlic
  • olive oil
  • 2 finely diced shallots
  • 1/4 cup of chives (or green onions)
  • 1/2 cup of  roasted and peeled green chile
  • 2 diced jalapenos (optional)
  • 2 pounds of sliced chicken breast (raw)
  • 1 cup white shoepeg (corn)
  • 1 cup chickpeas
  • 1 cup cannellini bean
  • 1 cup black bean
  • 2 cups chicken stock
  • sea salt (or w.e. salt you prefer)
  • pepper (to taste)

How it’s done: (heat setting are the same for both stove and crock pot for the purposes of this recipe)

~turn your crock pot (or stove) on high and let it pre-heat
~add enough olive oil to thinly coat the bottom of your pot
~add the shallots, garlic, chives, a handful of salt, and some pepper. Let it all cook down until everything is soft and the shallots are translucent
~add the chile and the jalapeno stir everything and let it cook for about 5 minutes.
~toss your chicken in some salt and pepper then add it to the pot and stir everything up so the chicken is coated in all the other ingredients in the pot.
~cook it for about 15 minutes then add your chicken stock (or water if you are desperate)
~stir it up really well and make sure you scrape any yumminess from the bottom of the pan. Turn the heat down to low.
~Add the shoepeg, chickpeas, cannellini beans, and black beans and stir everything up. You can add more stock or water if you want more liquid at this point.
I ate it with black and white tortilla chips too
~ Add another handful of sea salt; stir it up and wait at least 30 minutes before diving in. I have cooked it for as long as
6 hours before. Delicious 🙂

Makes about 8-12 servings

Make another meal of it later that week:

You can add almost anything to it the next day to get it new life. I turned mine into a kind of nacho by adding the following:

  • Tomato
  • Lettuce (I substituted spinach instead of lettuce)
  • Shredded Colby-Jack cheese
  • Sour cream
  • splash of hot sauce
     

You can do pretty much anything you want though. It also taste good as is the next day after all the flavors really meld together. You can use fresh or canned for almost all the ingredients; just make sure you drain any canned stuff really well (and rinse your black beans or they will dye your meal black)

It was SO GOOD!

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