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Slow Cooker White Bean Chili is a wonderful dish to share on a cold fall day.
It’s that time of year where I feel as though we have soup almost every night or chili. It’s my favorite time of year. My husband prefers chili over soup, so we tend to have that the most.
Do you have a preference? I say it’s all wonderful.
This past week was quite busy for us, so the slow cooker has been a go-to several nights a week. This particular day was chilly, so a nice bowl of Slow Cooker White Bean Chili was on the menu.
My husband enjoyed this with corn chips; however, I actually added it to a plate of nachos. It hit the spot for me that day!
It’s very versatile so you can actually use the leftovers and have nachos the next day too making for more than one meal, which is always nice.
I use Great Northern Beans to make this chili, plus shredded chicken. It’s super simple to purchase a rotisserie and shred it up for this chili or use leftover chicken that needs to be used up.
That’s typically what I end up doing. I had chicken from the night before so that was easy to toss in and use. I’ve really been on a no food waste kick lately, of course I probably always should be.
It’s become very apparent to me the amount of food we waste each day, it’s even more so when you are a food blogger and cooking many times more than you can possibly eat in a week.
I have been trying to be more creative with our leftovers and also freeze several things so we can enjoy them later.
How do you cut back on food waste? Maybe you cook every other day and have a leftovers the opposite nights? I’d love to hear some tips and tricks!
Now, enjoy a delicious bowl of Slow Cooker White Bean Chili!
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Slow Cooker White Bean Chili
- 2 Cups Cooked & Shredded Chicken
- 2 15.8 oz Cans of Northern Beans
- 1 14.5 oz Can of Chicken Broth
- 1 14.5 oz Can of Diced Tomatoes with Green Chilies
- 1/4 Cup Diced White Onion
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 3 Tbsp Flour or Gluten-Free Flour, Reserve
- Combine all ingredients except the flour in a 6 quart slow cooker.
- Cover and cook on low for 6-8 hours.
- About 30 minutes before serving, mix in the flour and cover to thicken.