This is an older post I’m updating with new pictures and a simpler recipe that packs just as much flavor!
Although I’m fairly certain everyone who knows me has heard it before, I’m going to say it again. I could eat chili all year round. It doesn’t matter if it’s 100 degrees outside, I can always go for a hearty bowl of chili. Even though in most parts of the country, it is just now finally kinda sorta starting to act like fall in Texas. (If by fall I mean monsoon.) Which is sad because winter will be here before we all know it, and we’ll all be complaining about the cold weather. So far I’ve only managed to make chili twice in October, including this black and white bean chicken chili crockpot recipe. I had ALMOST forgotten about this recipe, which is totally sad because it is so.damn.good. Which means it’s going to be on the meal plan every other week until the end of time. Or until I forget to buy beans at the grocery.
Down here in Texas, they say ‘real chili’ isn’t made with beans. You’re unlikely to find beans in any of the chili cook-offs that are so popular down here this season. Even though I bought cowboy boots and say ‘y’all’ like it’s my job, I beg to differ. Up in Wisconsin, every batch of chili I ate was loaded with them. So just to spite Texas and it’s inability to give me pretty leaves and 60 degree weather, I created this batch of chili that has TWO kinds of beans in it.
This recipe is just obviously another reason why I decided to un-Paleo my diet. Not that I didn’t like eating Paleo or anything, I just need a change sometimes. Ya know? Plus, beans are way more affordable than bacon, ya heard.
- 1 16 oz can low sodium black beans
- 1 16 oz can low sodium white beans
- 12–14 oz uncooked chicken breast
- ½ red onion, chopped
- 16 oz salsa verde (I used Herdez)
- 1 16 oz can chicken broth
- 3 cloves garlic, minced
- 1.5 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- Clean any fat off chicken breast, then add to crockpot. Cook on low for 6 hours.
- Using a tongs, twist chicken breasts to shred them completely.
- Drain and thoroughly rinse beans. (Rinsing well removes more of the sodium.)
- Add all ingredients to the shredded chicken in the crockpot and stir well.
- Cook on high for 2 hours.
- Serve with avocado, mozzarella, Greek yogurt or your other favorite chili toppings.