One of the great things about Fall is the comfort that comes from cooking hot, delicious meals that fill you up and give you great comfort. One of my favorite fall dishes is chilli. But sometimes I don’t have everything on hand to make chilli the way I like it. Or, once in a while I’ll have guests who don’t necessarily like their food as spicy as I do. Other times, I just want to try something a bit different.
I also used the slow cooker for this recipe, which is often a preferred way for me to make chilli. It is easier to throw everything into a pot and know it’s getting a constant heat without worrying about over-boiling or uneven stove-top cooking. This recipe is a delicious take on my awesome White Chicken Chilli, and it’s made with some of the frozen chicken I had on hand from my rotisserie post. I also made use of the frozen peppers I’d pre-diced a few weeks ago. Other than that, it was just pulling cans from the cupboard and going for it!
The great thing about any chilli is that you can spice it up all you want, but it tastes awesome even without a lot of heat. The important thing is to remember FLAVOR.
- 2 C shredded chicken
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 orange pepper (diced
- 1 large white onion (diced)
- 2 cans cannellini beans (drained)
- 1 can creamed corn
- 2 cans mushroom stems and pieces (don’t drain)
- 1 can Progresso gluten free Chicken Cheese Enchilada Flavor soup
- 2 Tbsp cayenne pepper
- 1 Tbsp garlic salt
- 2 tsp black pepper
- Dump all of the ingredients into the slow cooker.
- Place a lid on top.
- Cook on high for about 4 hours or low for 6 – 7 hours.
- Stir every hour or so.
- You’ll know it’s ready to eat when you just can’t resist the smell anymore.
- Serve with shredded pepper jack cheese and a dollop of sour cream
I love to serve chilli with a nice hunk of corn bread, but occasionally I’ll just have a nice bit of buttered bread to dunk. It’s also great over rice or mashed potatoes.
This will make plenty of leftovers and freezes amazingly well for up to 3 months.