Is there ever a bad time of year for chili? It’s one of those comfort foods you can enjoy no matter what mother nature is doing outside your front door. This savoury white bean chicken recipe is perfect for a quiet night at home. Or if you want to kick it up a notch… sautée minced jalapeños or ghost peppers with your onions!
We've enhanced the nutritional pallet of this recipe by adding Mettrum Originals Cold-Pressed Hemp Oil and our Raw Shelled Hemp Seeds.
2 tbsp. of Mettrum Originals Cold-Pressed Hemp Oil
1 large onion, chopped
1 16oz can diced tomatoes
4 large garlic cloves, minced
1 tbsp. ground cumin
1 tbsp. fresh oregano, chopped
1 tbsp. fresh cilantro, chopped
2 tbsp. Mettrum Originals Raw Shelled Hemp Seeds
4 large boneless, skinless chicken breasts, cubed
3 15oz cans white kidney beans
1 7oz can diced green chiles
1 cup chicken broth
1 cup grated mozzarella
Pinch of salt and pepper
In a large skillet over medium heat, sautée chicken in hemp oil until lightly browned.
Heat slow cooker on low and add chicken, broth and hemp seeds.
In the same skillet sautée onion until tender (about 5 min).
Add garlic, cumin, oregano and cilantro. Cook for approx. 2 min then add to the slow cooker.
Drain beans, tomatoes and green chiles and add to the chicken mixture.
Cover the slow cooker with a lid and let simmer until chicken is tender and cooked through (about 3 hours).
Garnish with shredded mozzarella
Serve immediately, enjoy!