Best 5 Slow Cooker Jalapeno Popper White Bean Chili Recipes

SLOW COOKER WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
• Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

PRESSURE-COOKER WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.

TODAY SHOW WHITE BEAN CHILI (SLOW COOKER)

Steps:

• Heat 2 tablespoons olive oil in skillet over medium-high heat.
• Add onions, garlic, coriander, cumin and oregano. Saute until translucent and fragrant, approximately 5 minutes.
• Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
• Heat one tablespoon oil in same skillet over medium-high heat.
• Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, approximately 5-7 minutes. Transfer to slow cooker.
• Add wine, chicken stock, green chiles, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
• Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
• Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or simple leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, approximately 30-45 minutes.
• If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cap of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving.
• Serve in bread bowl and top with favorite garnishes.
• TIPS.
• For a hearty all in one meal, serve in a warm bread bowl.
• If you like your chili extra spicy, add ½ a diced jalapeno and sauté with onions before adding to slow cooker.

PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.