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Red White Chili
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Description
A tomato and broth-based white chili with beans.
Ingredients
- 2 cups Chicken, Cooked And Cubed
- 1-½ cup Corn
- 15 ounces, weight (1 Can) Pinto Beans, Drained And Rinsed
- 15 ounces, weight (1 Can) Navy Beans, Drained And Rinsed
- 10 ounces, weight (1 Can) Rotel, Undrained
- 4 cups Chicken Broth
- 2 Tablespoons Lime Juice
- 1 whole Large Onion
- 1 cup Green Pepper, Diced
- 2 Tablespoons Garlic, Minced
- 2 Tablespoons Cumin, Ground
- 4 Tablespoons Chili Powder
- 1 teaspoon Mexican Oregano
- ½ teaspoons Thyme
- ½ teaspoons Rosemary
Preparation
Dice onion and add it to a saute pan with the green peppers. (I do this to assure that the veggies get cooked thoroughly. And, I believe it adds a bit of extra flavor.) Add all ingredients into the crock pot (slow cooker).
Let cook until beans are done. I usually let it sit overnight, but it really only takes a couple of hours to fully cook and integrate the flavors.
Serve with corn bread, crackers, cheese, sour cream, or whatever your favorite chili topping is.
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