Chilly Days

Winter arrives tonight with a forecast of snow.  Sounds like it’s time for some chili.

When it comes to chili, some like it hot, some like it not!  Personally, I like chili with flavor.  Red chili is certainly delicious and some day I will share my recipe.  But today, let’s try something different.

Spicy White Chili is made with leftover chicken and lots of cheese.   It’s so easy!  Imagine its aroma coming from your crockpot at the end of a long, cold day–and the flavor!  This dish will quickly become a family favorite.

Slow Cooker Spicy White Chili

What You Will Need:

4 cups of leftover chicken

1 48-oz jar of Randall’s Navy Beans (you’ll find this in the canned bean section)

8 oz. salsa (I use a medium, chunky style)

2 tsp. cumin

2 cups shredded Monterrey Jack cheese

How to Make It:

Combine the first 4 ingredients in a crock pot and cook on low 4-6 hours.  Add the cheese 30 minutes before serving–just long enough for it to melt.  Stir thoroughly to combine.

Makes 4-6 bowlfuls.

Terrific Tips:

*I used leftover turkey in the last pot that I made.  It was delicious–a great way to use up some of the Big Bird this month.

*Randall’s makes an organic version of their Navy Beans–just as good, and better for you.

*For a complete meal, serve with tortilla chips, salsa, and a salad.