Slow-Cooked White Chili

This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.

Step: 1

Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.

Step: 2

Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.

Per Serving: 474 calories; protein 43.3g; carbohydrates 68.8g; fat 4.2g; cholesterol 59.7mg; sodium 2063.4mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.