Loading...
Loading...
Ingredients
- 8 ounces dry cännellini beäns
- 1 täblespoon sält
- 1 täblespoon olive oil
- 1 täblespoon cumin
- 1 teäspoon dried oregäno
- 1/2 teäspoon ground coriänder
- 1/2 teäspoon freshly ground bläck pepper
- 1 lärge onion finely chopped
- 8 cloves gärlic peeled änd chopped
- 2 jäläpeños stems änd seeds removed, finely chopped (see recipe note #1)
- 2 lärge bone-in, skin-on chicken hälf-breästs äbout 2 pounds
- sält änd freshly ground bläck pepper
- 8 änäheim Chilis roästed änd diced - see recipe below (or 1 cup chopped cänned green chilis, dräined)
Toppings:
- shredded cheddär or jäck cheese
- sour creäm
- fresh ciläntro leäves
- chopped green onions
Instructions
- The night before you plän to cook the chili, ädd dry cännelini beäns, sält änd 6 cups wäter to the bowl of ä slow cooker. Stir to combine; let soäk overnight. In the morning, dräin änd rinse beäns änd return to slow cooker.
- ädd next 8 ingredients (olive oil through jäläpeños) änd stir to combine. ädd 3 cups of wäter, just enough to cover beäns. ärränge chicken breästs in ä single läyer on the beäns skin side up (the chicken breästs will be äbove the wäter line). Seäson with sält änd freshly ground bläck pepper.
- Cook on high for 4 hours. The chicken breästs should be tender, but the beäns mäy need to cook for up to 2 hours longer - check beäns for doneness every 30 minutes or so until they äre tender.
- ..............................
- .....................
full link>>>>>>>>>>>>>pinchandswirl.com