Slow Cooker Tuscan Chicken & White Bean Chili

First snowfall of the year here, albeit a tad later than last year but I'm certainly not complaining. I think it means that chili and stew season are officially upon us (It's been made a National Day somewhere I'm sure.) Thank goodness as I have a multitude of recipes to test out. Nothing better than coming home after a long day, putting on your comfy clothes, pouring yourself a glass of vino, and sharing your day with your partner over a warm, cosy bowl of chili or stew. Pure decadence.

And yes, this is a slow cooker recipe. The sous chef has won me over to its great benefits. I am a Believer (Not a Belieber, lets be clear about that). Especially since we both have regular jobs that have long hours and coming home to a hot, nutritious, ready-to-eat meal is oh so nice. And we have THREE slow cookers...with two more at his place. Yup. Not quite over that yet as you can tell.

If you like a good chili or stew or soup, then you will love this recipe. Why you say? Well, because I can't decide if it's really a chili as the name implies, or a stew, or a soup. It is not your typical chili, certainly not one I've ever made before. Mine are usually so thick and full and filling .... this one is light and brothy (I'm sure brothy is a word despite what Spellcheck is telling me.) You can certainly remedy that by adding more ingredients if you wish to help thicken it up...but I have to say that it's quite delicious as is. And you can indulge yourself by soaking up all the flavour with many slices of crusty bread if need be. This happens to be one of my favourite parts of any meal. Love my broth soaked bread. It's a lovely, warm, delicious meal, with herbs and spices that mingle away while you are toiling away at work. A comforting meal to come home to.  Soak it up and enjoy!

Slow Cooker Tuscan Chicken & White Bean Chili

adapted from a Clean Eating recipe

Ingredients

1 tbsp olive oil

1 1/2 lb ground chicken breast

4 cloves garlic, coarsely chopped

1 onion, coarsely chopped

12 mini potatoes, scrubbed and quartered

5 or so sprigs of fresh thyme

1 red bell pepper, coarsely chopped

2-3 cups chicken broth

2 cups white kidney beans (you can use canned but I prefer to use the dried variety, cooked up and frozen, and then thawed ahead of time)

1-2 cups diced bok choy

1 carrot, diced

1 cup tomato puree

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp red pepper flakes

1/4 tsp freshly ground pepper

2 cups fresh or frozen corn kernals

1/4 cup thinly sliced fresh basil leaves for garnishing

freshly grated Parmesan cheese for garnishing

Directions

Add the oil to a large skillet over medium high heat. Add the ground chicken breast and cook, stirring frequently until it begins to brown.  Add the onion and garlic and cook until they begin to soften.

Transfer to a slow cooker (4-6 quart.) Add the chopped potatoes, fresh thyme, bell pepper, bok choy, carrot, basil, oregano, red pepper flakes, broth, tomato puree, corn, and black pepper. Mix well. Cover and cook on high for 3 hours-ish. (Potatoes may take a bit longer so be sure to check them for doneness before serving.)

Discard the thyme sprigs. Ladle the chili/stew in to a big heaping bowl and garnish with fresh basil and Parmesan cheese. Serve with some lovely crusty bread. Cheers!