Are you tired of the same old chili recipe? Try this chicken chili!! It is delicious, hearty and super easy to make. Comfort food, through and through. Oh, and it freezes well too!!!

The night BEFORE you want to eat, put most of the ingredients into the crockpot and cook on low all night (or about 8 hours). The next morning, add the raw chicken breasts (chicken thighs are delicious too)and shredded carrots and let it cook all day on low. It will make your house smell scrumptious!!!

1 1/2 cups DRY Great Northern white beans (the small ones)
3 raw boneless skinless chicken breasts (or several thighs)
1 cup chopped onion (sauteed)
4 ounce can mild green chiles (I use Ortega brand) 
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic minced
1/2 teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (more if you like "heat")
1 teaspoon salt (use salt ONLY if you are using salt free broth)
1/2 teaspoon black pepper
6 cups chicken stock (see note below about salt)
1 cup Monterrey Jack Cheese shredded

Wash and sort the dry beans (no need to pre-soak) and put them in the crockpot. Add the chicken stock, sauteed onion, seasonings and green chile's. Cook on LOW setting overnight (or about 8 hours).

In the morning, remove about 1 cup of the beans and mash them thoroughly. (I put them in the blender)  Return the mashed beans to the crockpot; this will thicken up the broth in the chili.

Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots.  Cook this on LOW for another 6 to 8 hours depending on how big your chicken pieces are.

About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir. This adds such a wonderful taste and texture.

I hope you like this hearty
chili as much as we do

NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and after you've added the cheese) to see if it still needs more salt.   If you use chicken broth made from bullion, don't add ANY salt to the recipe, as the bullion broth is already quite salty.

NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.

NOTE: We are fairly timid when it comes to spicy heat in our food, so I use an 1/8 teaspoon of cayenne and it is absolutely perfect for us. If you like more heat in your food, just add more cayenne.

NOTE: This makes a big pot of chicken chili. It freezes well.


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