Chili Vii

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts, cut into bite-size pieces
• 1 onion, chopped
• 3 large stalks celery, chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground oregano
• 1/8 teaspoon cayenne pepper
• 1/2 (4 ounce) can chopped jalapeno peppers
• 1 (6 ounce) can chopped green chilies
• 2 1/2 cups chicken stock
• 1 cup water
• 3 (14.5 ounce) cans great northern beans
• 12 ounces sour cream
• 1/2 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• heat the olive oil in a large skillet over medium heat. cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
• add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
• transfer the chicken mixture to a slow cooker.
• mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great northern beans.
• cook on low 8 to 10 hours, or on high 4 to 5 hours. remove the bay leaf from the mixture. stir the sour cream and heavy cream through the chili to serve.