Monday, February 18, 2013

White Bean and Bacon Chicken Chili

I'm back! I didn't purposely stop posting last week, my schedule just got the better of me. I spent any of my free time Wed-Fri working on cake and cupcake orders. It's a lot of fun, I love what I do but man I was so tired by the time I finished up Friday evening.

We enjoyed this soup one night last week, I relied on my slow cooker quite a bit. I had this recipe bookmarked in my new Picky Palate cookbook, along with tons of others! This was well liked by everyone in the family, I haven't made a white bean chili in awhile so it was a nice change of pace. I loved all of the unique flavors, and one of the best parts: the kids didn't even realize all the veggies they were eating because the carrots were shredded and the celery was diced so small. Now, my kids are pretty good about eating their veggies; but being able to "sneak" even more into their bellies, that makes my day.

White Bean and Bacon Chicken Chili

5-6 slices cooked bacon, crumbled
1 jalapeno pepper
2 peeled, shredded carrots
2 celery stalks, diced
2 garlic cloves, minced
32 oz chicken broth
2 c shredded, cooked chicken
2-15 oz. can white beans, rinsed and drained
small handful of cilantro, chopped
1 tsp cumin
1/2 tsp salt
Pepper to taste

Add all ingredients to slow cooker and stir to combine well. Cover and cook on low during the day while at work, etc. You can even cook in a large pot over stove top for about 20-25 minutes, until heated through if you don't have a slow cooker.

Slightly adapted from: Picky Palate cookbook

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