WINTER WHITE BEAN CHILI
tablespoon extra virgin olive oil
1 cup chopped onion
1 cup celery
2 tablespoon minced garlic
1 cup chopped onions
1 cup chopped carrots
1 pound of boneless skinless chicken breast shredded
2 cup chopped zucchini
½ cup of brown rice (not instant)
2 ½ cups low sodium chicken broth
2 4-oz cans mild Mexican green chilies, drained.
¼ teaspoon cumin
2 15.8 ounce cans of great Northern beans, with liquid.
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and pepper to taste
Monterrey and Colby cheese to taste
Green salsa to taste.
Heat olive oil over medium heat in a medium sauce pan. Add onions celery and garlic. Cook until garlic is aromatic approximately 5 minutes.
Place carrots in bottom of slow cooker. Top with chicken, onion, celery and garlic mixture.
Add Zucchini, rice chicken stock, chiles, and beans.
Cook in a 4 quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper.
Serve with desired amount of cheese and green salsa verde on top. Serves 7 to 9 Cooking time 4 hours and 15 minutes