Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 cubanelle pepper, chopped
  • 3 medium tomatillos, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons ground cumin, divided
  • 30 ounces canned Great Northern beans, rinsed and drained
  • 7 ounces canned fire-roasted chopped green chilies
  • 1/4 cup chopped jalapeno pepper
  • 2.5 cups low sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breast
  • 1/4 cup chopped fresh cilantor
  • 1 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped green onions, for serving

Instruction

  • Ideal slow cooker size: 4- to 6-Quart.
  • Heat a non-stick skillet over medium heat. Add the olive oil, onions and cubanelle pepper and stir until softened, about 5 minutes. Add the tomatillos, garlic and 2-1/2 teaspoons of the cumin and continue cooking for 2 more minutes.
  • Alternatively, if using a Ninja 3-in-1 cooking system, make sure crock is inserted and turn stove top setting to medium. Add the oil, onions and cubanelle pepper. Stir until softened, about 5 minutes. Add the tomatillos, garlic and 2-1/2 teaspoons of the cumin and continue cooking for an additional 2 minutes.
  • Add the beans, green chiles, jalapeno, broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.
  • Cover and cook on LOW for 4 to 6 hours, or until done. If using a Ninja, check the chicken after about three hours because I feel they tend to cook hotter and faster than a regular slow cooker.
  • When the chicken is cooked, remove chicken to a plate and shred with two forks. Return chicken to the slow cooker and stir well to combine. (Can set to BUFFET or WARM to keep until serving.)
  • Season with salt and the remaining 1/2 teaspoon cumin, or to taste. Remove the bay leaves before serving.
  • Ladle chili into bowls and top with green onions.
  • Additional topping ideas include: light sour cream or Greek yogurt, chopped cilantro, avocado slices.