White Chili for Herbie 43

White Chili

2 cans Great Northern Beans
1 can Butter Beans
1 can Navy Beans
5+ cups chicken broth (or vegetable stock)
2 cloves of garlic, minced
1 tsp salt or 2 tbsp low sodium soy sauce
1 T oregano
1 T cumin
thyme to taste
fresh parsley to taste
basil if desired
1/2 T ground cloves
1 yellow pepper, chopped
1 red pepper, chopped
1 orange pepper, chopped
3-4 small tender zucchini squash, cut into chunks
1 large white onion, or two smaller regular onions, chopped
mushrooms if desired- about 1-2 cups, sliced
1 c drained canned corn or 1 cup frozen corn – or even creamed corn is good, thickens this up a bit
1 c chopped carrots
1 c chopped fennel (if desired)
1 c chopped celery
5 cups diced cooked chicken breast (omit if making vegetarian/vegan food)

You may need to add more chicken broth or vegetable broth… omit chicken and substitute vegetable stock and you have a lovely vegan meal…. Mush up about a cup of the beans to make this a thicker chili. Add chili powder if desired. For a hotter recipe, add chopped jalapeno peppers.

Cook in the crock pot for 4 – 6 hours on high or 6-8 hours on low. Serve with herbed French bread or croutons… or corn bread! This makes a lovely tasty chili and is very nutritious. Always better the 2nd day.