Slow Cooker White Bean Chicken Chili

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As we get closer to cooler weather, I always love to create warming meals that include soups, stews, chilis and casseroles. I set out to create this delicious dish because I was looking for something to add more resistant starch to my diet. Resistant starch is a type of fiber that helps us to feel fuller for longer and therefore is very helpful for weight loss.

Health benefits of some ingredients in this dish are:

Navy beans – Like many other legumes, navy beans are a fantastic source of fiber helping to lower the risk of colon cancerlower cholesterol levels and reducing blood sugar spikes and crashes. Navy beans are also a good source of a host of important micronutrients such as B vitamins, manganese, copper, phosphorus, protein, iron and magnesium.

Garlic – I love adding garlic to almost any dish and always keep multiple bulbs of it in my house. The power of the sulphur-containing compound (allicin) in garlic is strongest if it is allow to sit for about 10 minutes after chopping and before combining into your recipe.

This recipe is quick to prepare and will be ready and will be ready and waiting for you when you get home.

Slow Cooker White Bean Chicken Chili

This chili is a warming, delicious part of any fall or winter meal. Great in a thermos for lunch the next day too!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course, Soup
Servings: 4

Ingredients

  • 1 cup dried navy beans  soaked in water overnight
  • 1 yellow bell pepper  chopped
  • 1 medium sweet onion  chopped
  • 3 cloves garlic  minced
  • 4 cups chicken broth
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1 lb boneless, skinless chicken thighs
  • 1 lime  juice

Toppings

  • cilantro, chopped green onion, cubed avocado

Instructions

  • The night before you make this, soak the navy beans in water, and chop the yellow pepper, onion and garlic cloves.
  • In the morning, place the chopped vegetables and drained navy beans in the slow cooker. Add the broth, spices and chicken. Cook on high for 4-5 hours or low for 6-8 hours.
  • Before serving, prepare the toppings. Stir lime juice into the chili and break up the chicken thighs with 2 forks. Serve with a side salad or other green vegetables.

Notes

If you like your food spicy, feel free to add red pepper flakes to the dish or top it with hot sauce!
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“I believe that when we are empowered to take control of our health, we find the help we need to feel our best.”

Bonnie Flemington MBA, CNP

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