Lap-band Friendly: Crockpot White Bean Chili
- Number of Servings: 8
Ingredients
4 (15 oz.) cans white beans, rinsed and drained3 cups chicken broth1 tablespoon olive oil2 boneless, skinless chicken breasts1 small onion, chopped3 cloves garlic, chopped2 (4 oz.) cans diced green chilies2 teaspoons ground cuminSalt and pepper, to tasteSour cream, for garnishChopped fresh cilantro, for garnish
Place beans, broth, whole chicken breasts, and diced chilies in a slow cooker.
Stir in cumin, salt and pepper.
Cover and set slow cooker to low.
Meanwhile, warm oil in skillet over medium-high heat.
Add onions and garlic and cook until softened, about 5 minutes.
Add onion and garlic mixture to slow cooker.
Cook on low for 6 hours, stirring ocassionally.
About 1 hour before serving, remove chicken breasts from slow cooker.
Shred the chicken and set aside.
Remove 2 cups of beans and liquid.
Puree in a blender.
Return pureed beans and chicken to the slow cooker.
Serve with sour cream and chopped fresh cilantro, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user SUBPOPTART.
Stir in cumin, salt and pepper.
Cover and set slow cooker to low.
Meanwhile, warm oil in skillet over medium-high heat.
Add onions and garlic and cook until softened, about 5 minutes.
Add onion and garlic mixture to slow cooker.
Cook on low for 6 hours, stirring ocassionally.
About 1 hour before serving, remove chicken breasts from slow cooker.
Shred the chicken and set aside.
Remove 2 cups of beans and liquid.
Puree in a blender.
Return pureed beans and chicken to the slow cooker.
Serve with sour cream and chopped fresh cilantro, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user SUBPOPTART.
Nutritional Info Amount Per Serving
- Calories: 312.4
- Total Fat: 3.0 g
- Cholesterol: 15.6 mg
- Sodium: 992.7 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 15.2 g
- Protein: 24.0 g
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