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Recipes Fresh From The Farm

Crock Pot - White Chili

E. Marie

Serves 8

I really enjoy the lighter version of chili, in the form of white chili. Be sure to pick up some Mexican Oregano, the flavor is terrific. Wheat Thins - the black pepper kind are really good with this chili.

  • 1 can (16 oz.) navy beans, drained
  • 4 cans (14 oz.) chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 T. ground white pepper
  • 1 T. Mexican Oregano, crushed
  • 1 T. ground cumin
  • 1 t. salt
  • 1/4 t. ground cloves
  • 5 C. chopped cooked chicken
  • fresh chiles, hot or mild (your choice), roasted & peeled – seeded, optional
  • 1 C. water
  • Garnishes: Monterey Jack cheese, salsa, sour cream

Put all of the ingredients, except the garnishes, in the Crock-Pot. Cover and cook on Low 8-10 hours or on High 4-5 hours. Serve with flour or corn tortillas, or crackers! Top with whatever garnishes you like. Serve immediately.