KitchenAid KSC700SS Instructions and Recipes - Page 20

ENGLISH White Chili 1 package (1 lb/ 454 g) dried navy beans, rinsed and sorted 6 cups (1.4 L) water 2 cans (101/2 oz/ 298 g each) condensed chicken broth 4 cups (1 qt/1 L) water 1 large onion, chopped 1 large carrot, finely chopped 4 cloves garlic, chopped 2-3 jalapeno peppers, seeded and finely chopped 2 tsp (10 mL) dried oregano 11/2 tsp (7 mL) ground cumin 1/4 tsp (1 mL) ground red pepper 11/4 lbs (568 g) boneless skinless chicken thighs 2 cups (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 protein, 26 g carb, 4 g total fat, 1 g saturated fat, 30 mg cholesterol, 320 mg sodium. 18