Slow Cooker White Chili

Slow Cooker White Chili

Serves 10 to 12

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.

  • 6 boneless, skinless chicken thighs
  • 1 (16-ounce) bag dried cannellini beans, picked through
  • 1 (16-ounce) bag frozen sweet white corn
  • 2 poblano peppers (or 2 green bell peppers), chopped
  • 1 head cauliflower, trimmed and cut into small florets
  • 1 yellow onion, chopped
  • 2 quarts low-sodium chicken broth
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup lowfat sour cream
  • 2 teaspoons fine sea salt
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Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. Stir in sour cream and salt, ladle into bowls and serve.

If you don't have a slow cooker, try our stovetop and oven version.

Nutritional Info: 
Per Serving:300 calories (50 from fat), 6g total fat, 1.5g saturated fat, 35mg cholesterol, 600mg sodium, 42g carbohydrate (9g dietary fiber, 8g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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