With less than a week to go until Thanksgiving, my Facebook feed is full of nothing but pictures of Thanksgiving dishes.
If I see one more photo of pumpkin pie, I may spontaneously combust.
So, since we've all got our hands full with planning the big meal or getting prepped for the over-the-river-and-through-the-woods roadtrip, The Ninj decided you need a break from all this holiday fallderall.
Get out yer crockpot and make yer life easy: whip up a big batch of chili so you can get on with everything else on your list.
I wound up creating this chili based on one that I tasted as part of a chili cookoff a few weeks ago at which I, The Ninj, was asked to be the "celebrity judge" (their words, not mine).
OMG, peeps, someone considers me a freakin' celebrity. I am so stoked.
At the cookoff, I tasted twelve different chili recipes in about fifteen minutes. Dudes: that's a lot of chili that, frankly, all started to taste the same after about six samples.
Why? Because it was the only white chili in the bunch. Unfortunately, I was not able to convince the other judges to make it a winner that day. But it did inspire The Ninj, so we'll give it Honorable Ninja Mention.
This white chili is a great candidate for night-before-Thanksgiving dinner or, if you sub leftover turkey for the chicken, Black Friday dinner.
Yeah, I'm already thinking about the leftovers. You know you are, too.
Crockpot White Bean Chili with Chicken and Corn
Feel free to use leftover shredded turkey in this recipe instead of chicken -- just reduce the cooking time by about an hour or so.
1 - 1 1/4 pounds boneless skinless chicken breast, diced, or equal amount ground chicken or turkey
2 15-ish-ounce cans white beans, rinsed and drained
1 small onion, diced
1 15-ish-ounce can corn, drained
1 small can diced green chilis
2 cups chicken stock
2 cloves minced garlic
1 tablespoon chili powder
1 tablespoon adobo seasoning (if you don't have this, just add another teaspoon each of cumin and oregano)
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
salt and pepper
Greek yogurt (or light sour cream)
Sharp cheddar cheese, shredded (I use Cabot Seriously Sharp)
Season the chicken with salt and pepper and add to the crockpot. In a small bowl, mash up half of the beans with a fork and scrape into the crockpot. Add all the remaining ingredients (except the toppings), give it a big stir then cover and cook on low for 8 hours, stirring occasionally if you happen to be around (don't worry if you're not). If it's not as thick as you like when it's done, mash up more of the beans right in the crock and it will thicken right up.
Season to taste with salt and pepper (and additional hot sauce) and garnish with chopped cilantro, greek yogurt (or sour cream) and shredded sharp cheddar cheese.