KitchenAid KSC700 White Chili, cups 1.4 L water, cups 1 quart/1 L water 1 large onion, chopped

White Chili

ENGLISH

1package (1 lb./454 g) dried navy beans, rinsed and sorted

6 cups (1.4 L) water

2cans (101⁄2 oz./298 g each) condensed chicken broth

4cups (1 quart/1 L) water

1 large onion, chopped

1large carrot, finely chopped

4cloves garlic, chopped

2-3 jalapeno peppers, seeded and finely chopped

2teaspoons (10 ml) dried oregano

11⁄2 teaspoons (7 ml) ground cumin

1⁄4 teaspoon (1 ml) ground red pepper

11⁄4 pounds (568 g) boneless skinless chicken thighs

2cups (500 ml) frozen shoepeg corn

1⁄4 cup (50 ml) fresh lime juice

Combine beans and 6 cups (1.4 L) water in Slow Cooker liner. Cover and soak overnight.

Drain and rinse beans. Return beans to Slow Cooker ceramic pot. Add all remaining ingredients except corn and lime juice. Cover and cook at LOW 8 to 10 hours, or until beans are tender and chicken is thoroughly cooked.

Stir in corn and lime juice. Cover and cook at HIGH about 10 minutes. Stir well to break chicken into chunks.

Yield: 14 (1 cup (250 ml)) servings.

Per Serving: About 200 cal, 15 g pro, 26 g carb, 4 g total fat, 1 g sat fat, 30 mg chol, 320 mg sod.

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