Crockpot slow simmer, a few saltines, and eaten out of a mug is guaranteed success.
The recipe starts with very finely chopped onions. Thankfully my senses became immune to onions a pretty long time ago, but I still save some time and use my cuisinart chopper. The onions will pretty much liquify while cooking, but it's nice to have them small to start.
Sautee with a jar of spicy green chillis (arizona is totally rubbing off on me), with some olive oil. The smell is fantastic.
Then you add your flour and cumin to the mixture, making what I think fancy chef types call a "roux". It's thick and a little weird looking, kind of like stuffing. I'll refrain from posting a picture as to not scare anyone away.
Into the pot it goes! Same with the white beans and chicken broth. This time I skipped the chicken, instead waiting until hour three (of four) to add a barley and carrots to the mix. Safe to say I will be doing this EVERY time now, it was so good!
Do what you feel with the spices. A little more cumin here, a little s & p there, just be sure to taste while you're adding to make sure it's not overboard!
White Bean Chili
Adapted from The Crock Pot Girls
- 3 tbl. olive oil
- 1 medium onion, finely chopped
- 2 carrots
- 1 can (4 oz.) of chopped green chiles, drained
- 2 cans of white beans
- 2 can chicken broth
- 1 c. barley, uncooked
- 3 tbl. flour
- 2 tsp. cumin
- garlic salt & pepper
- In large skillet, cook onion in oil for 4 minutes or until transparent.
- Add chiles, flour and cumin and stir for 2 minutes.
- Spray crock pot with cooking spray and put mixture into crock pot.
- Add beans (1 can drained, 1 with juice), chicken broth.
- Cook on low for 3 hours.
- Open lid and add uncooked barley and chopped carrots.
- Garnish with cheese, sour cream and salsa, if you feel like. Highly recommend mini saltines and a little sriracha!