Weeknight Dinners

Crockpot Veggie Loaded White Chili

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This recipe is from the Cara Clark Challenge 10 day reset I recently subscribed to. Today was day 1 and we had:

  1. Breakfast: smoothie
  2. 10am: snack, rice cake with sunbutter and honeycrisp apple slices
  3. Lunch: Spinach salad with crab, bell peppers, blueberries
  4. 3pm: snack, mixed fruit
  5. Dinner: Crockpot Veggie Loaded White Chili
  6. Chocolate: dark for dessert

Here’s the recipe

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Ingredients:

  • 1 (15oz) can pinto beans, drained and rinsed
  • 2 (15oz) cans cannellini beans
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2 small jalapeno peppers (seeded and diced)
  • 1 zucchini, chopped
  • 3 cloves fresh garlic, minced
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 4 cups low sodium chicken broth
  • sea salt and pepper to taste

Directions

  1. Add everything to the crockpot and cover.
  2. Cook on low for 4-5 hours
  3. top with your favorite things
    1. avocado
    2. crushed tortilla chips
    3. cilantro
    4. lime wedges
    5. pickled jalapenos

Can be served over rice, brown rice or quinoa.

This recipe turned out to have OK flavor. It was very watery, which was not like a chili to me at all. It was more of a soup. In the future, I’ll just stick with my white chicken chili recipe since they are SO similar.