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1 package (1 lb/
454 g) dried navy
beans, rinsed and
sorted
6 cups (1.4 L) water
2 cans (10
/
oz/
1
2
298 g each)
condensed chicken
broth
4 cups (1 qt/1 L) water
1 large onion, chopped
1 large carrot, finely
chopped
4 cloves garlic,
chopped
2-3 jalapeno peppers,
seeded and finely
chopped
2 tsp (10 mL) dried
oregano
1
/
tsp (7 mL) ground
1
2
cumin
/
tsp (1 mL) ground
1
4
red pepper
1
/
lbs (568 g) boneless
1
4
skinless chicken
thighs
2 cups (500 mL) frozen
shoepeg corn
/
cup (50 mL) fresh
1
4
lime juice
All manuals and user guides at all-guides.com
White Chili
Combine beans and 6 cups (1.4 L) water in slow cooker
liner. Cover and soak overnight.
Drain and rinse beans. Return beans to slow cooker
ceramic pot. Add all remaining ingredients except corn
and lime juice. Cover and cook at LOW 8 to 10 hours, or
until beans are tender and chicken is thoroughly cooked.
Stir in corn and lime juice. Cover and cook at HIGH about
10 minutes. Stir well to break chicken into chunks.
Yield: 14 (1 cup [250 mL]) servings.
Per Serving: About 200 cal., 15 g protein, 26 g carb, 4 g
total fat, 1 g saturated fat, 30 mg cholesterol, 320 mg
sodium.
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