In my part of the world right now, we are smack dab in the middle of some bitterly cold weather. The kind that takes your breath away a little bit when you step outside and freezes the inside of your nostrils. The sort of stuff that makes you want to stay inside, wrapped in a fleece-lined blanket, curled up on the couch binge-watching your favorite show on Netflix. We’re currently engrossed in the entire “Fast and Furious” series… who doesn’t love to love the bad guys when the bad guys are soooo good??? ❤
On days like this, warm drinks and baking are a must. Any excuse to have the oven on, right? Extra heat… Because there is a wind chill advisory in effect until tomorrow afternoon, with a current temperature of -1… feels like -15. Ugh. Is it spring yet? Fingers crossed the groundhog was right and it will be here sooner rather than later…
When the temps dip this low, chili always calls my name. Chicken, beef, turkey… red, white, or even green. They’re all delicious in their own right and I enjoy all of them equally depending on the day and the occasion, but today we are going with a less common combination. We’re building a base more often seen in red chilis, but we’re using chicken and three different kind of beans. It is so hearty and filling and will warm you through to your core. Just what we need on days like this.
We start by sauteing onions, peppers, and garlic in some extra virgin olive oil on the stove top. Once they have softened ever so slightly, we create deeper layers of flavor by adding our spices next. Chili powder, garlic powder, cayenne pepper, cumin, oregano, and some pink Himalayan sea salt are all invited to the party. Stir them into the veggies and cook, toasting the spices, for a few minutes to really let all the flavors develop. Transfer the seasoned veggie mixture to the slow cooker, add chicken breasts, Rotel tomatoes, black, kidney, and cannellini beans, and chicken stock, and then let the slow cooker work its magic while you get back to your fleece blanket and binge watching on the couch.
Slow Cooker Three-Bean Chicken Chili
Slow Cooker Three-Bean Chicken Chili
2 tbsp extra-virgin olive oil
1 large sweet onion, diced
3 bell peppers, any color, seeded and diced
8 cloves of garlic, pressed or finely minced
3 tbsp chili powder
1 tbsp garlic powder
1/2 tsp cayenne pepper
2 tbsp cumin
2 tsp dried oregano
1 tsp pink Himalayan sea salt
3 boneless, skinless chicken breasts
2 10-oz cans Rotel tomatoes
1 15-oz can each of black beans, kidney beans, and cannellini beans, drained and rinsed well
32 oz unsalted chicken stock or broth
- Add olive oil to a medium skillet on the stove top and turn heat to medium. Add onions and bell peppers and saute until slightly softened, about 3-5 minutes. Add minced garlic and saute one minute longer, until garlic is fragrant.
- Add the chili powder, garlic powder, cayenne pepper, cumin, dried oregano, and pink Himalayan sea salt to the veggies and cook for 5-7 minutes more to toast the spices and develop the flavors. Transfer to your slow cooker.
- Add the chicken breasts, Rotel tomatoes, three kinds of beans, and chicken stock to the slow cooker. Cover and cook for 4 hours on high or 6 hours on low, or until the chicken shreds easily with two forks or a pair of tongs. Once the chicken is shredded, let cook for 15 minutes longer, then serve.
- Enjoy with tortilla chips, jalapenos, olives, and/or sour cream and cheese if you aren’t dairy-free.
What are your favorite meals to cook when the temps dip low? Are you as ready for spring as I am or do you enjoy the winter and snow and cold? Find me on Facebook or follow me on Instagram and let me know!