We’re in the thick of winter here in the Bay Area, and with the chilly temperatures and drizzly mornings, what better time to make a cozy winter chili! We love this slow cooker variety because its packed with fiber and protein, making it great for both VLCD and gradual tracks. Great northern beans, which thrive in colder temperatures, produce a delicate, mild flavor, and with 12 grams of fiber per serving, this nutrient-dense dish will keep you warm and cozy all winter long.
Slow Cooker White Chicken Chili, serves 8
Recipe adapted from “Diabetic Living” (Winter, 2018 issue)
3 15-oz cans no-salt-added Great Northern beans, rinsed and drained *if unable to locate, may substitute with navy or cannellini beans
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onions
2 4-oz cans diced green chile peppers, undrained
4 cloves garlic, minced
2 tsp Ground cumin
1 tsp dried oregano
½ tsp salt
¼ tsp cayenne pepper
Fresh cilantro leaves (optional topping)
0% or 2% Greek yogurt (optional topping)
- In a 4- to 5-quart slow cooker, combine the first 10 ingredients (through cayenne pepper). Cover, and cook on low heat for 4-5 hours, or high heat 2-3 hours.
- Remove chicken from slow cooker, and shred using two forks. Return the shredded chicken to the slow cooker.
- If desired, top chili with fresh cilantro and/or 1 tablespoon Greek yogurt. Enjoy!
*don’t have a slow cooker? No problem! This can be made stove top as well.
Nutrition info (per 1 ½ cup serving):
297 calories, 29 grams protein, 2 grams fat, 39 grams carbohydrate, 4 grams sugar, 12 grams dietary fiber.