I’ve missed my beloved Crock-Pot this week! I ask you, what better to come home to than a home-cooked meal that’s ready on the spot?
This morning, after I got up and got moving, I put together a white chik’n chili (adapted largely from this Kitchn recipe) in the slow cooker. It took all of 10 minutes to prepare – and that was before I had any coffee! – and oh, what a relief it was to come home to this evening. I know I’ve mentioned several times this week that we’ve had a hectic few days at the office, and today was no different. So by the time I got home tonight, I wanted nothing more than a hot meal with minimal muss and fuss.
This was the first time we’d tried this particular recipe, and LeeLee and I are both smitten! What started this morning as a brothy affair had morphed into an almost-creamy chili by nightfall. I didn’t hold any of the ingredients back to the last half-hour, as the recipe above recommends you do, and I had no ill effects from it. The cannellini beans had broken down a bit, but to me that just added to the tastiness of the dish! And the diced green chilies added a wonderful smoky spice that really brought the chili to the next level.
We served this chili with some shredded cheese (you could certainly use vegan versions) and some tortilla chips for dipping (and a little crunch). Neither addition hurt the main course at all, I can assure you.
We’ll certainly give this meal a spot in the wintertime rotation! It’s a meal that you can go back to again and again.
:)