Crock Pot White Bean Chili – Cheater!

So Ms. Fig posts her recipe for Pomegranate Jelly and labels it a “cheater version” for using bottled pomegranate juice? I commented that using bottled juice is no more a cheat than using canned chicken stock in soup, something I do most of the time I make it. (Although to do soup it up with this demi-glace. It is expensive but worth every penny it if you are like me and don’t do enough roasting to keep your stock stockpile up to levels. Technically, store bought demi-glace is cheating too so two cheats must make a right. They make beef too so buy some of that too. Who even eats enough beef to make their own demi-glace?)

This has really got me thinking on just what IS a cheat in cooking anyway?

Last night I made a batch of white bean chili which certainly must qualify as the only fresh ingredients are 1 jalapeno pepper and a few cloves of garlic. In addition to using canned chicken stock it calls for canned white beans. Its been ages since I soaked and cooked my own beans for a dish. Tomatoes? Canned. Corn? Frozen. Just about everything in here is bought off the shelf like Ms. Figs juice. At yet somehow, after simmering for hours in a crockpot this chili comes out amazing and nothing that would would think was a cheat. (A crock pot is cheating too since some of the best chili is made in a dutch oven IN the oven. )

 

Oh, and check out the plastic crock pot liners! Disgusting cheat there too! (I got a sample in the mail and wanted to try those out. I’m not sure about the safety but sure made the clean up a breeze!)

 

I don’t use my crock-pot very often. I got it so I could come home to a ready dinner back when I was single but it turned out I didn’t really like food that had been cooking for 10 hours. Go figure. But the thing is made for cooking chili so I keep it even though it gets more than its share of kitchen cabinet space.

Crock Pot White Bean Chili – Cheater!

This is what you will need:

  • 2 TBL olive oil
  • 2 boneless chicken breast halves, diced
  • 12 to 16 ounces chicken sausage or turkey sausage
  • 1 cup chopped onion
  • 4 cloves garlic minced
  • 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
  • 1 1/2 cups tomatillo salsa (I use the kind from the ‘fresh’ case but jarred will work too.)
  • 1 cup chicken broth
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 cup frozen corn kernels
  • 1 tablespoon finely chopped jalapeno peppers
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper, optional

This is how you make it:

  1. In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage
  2. Sauté until onions are tender and chicken is cooked through.
  3. Put the drained beans in a 4 to 6-quartcrock pot; add the skillet mixture and all remaining ingredients.
  4. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Sprinkle with cilantro just before serving. Serves 6.

Notes

I’d show you a picture of it all plated and garnished but this batch was portioned out for this week’s lunches and a future dinner or two.

http://www.sisboomblog.com/2009/12/crock-pot-white-bean-chili/

Bomb+End+of+Post4

About Trevor Kensey

To be truthful, I don’t know what “Sis. Boom. [blog!]” means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small ‘boom’ in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a “food blog” or even myself a “food blogger”.

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  1. Cheater cheater chili eater! Can you believe we have the same crockpot? Actually, I totally can.

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