White Bean and Apple Chili |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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In 'Make it Fast, Cook it Slow' by Stephanie O'Day; mild Ingredients:
3 tablespoons butter |
2 (15 ounce) cans white beans, rinsed and drained |
1 onion, chopped |
2 green apples, cut in tiny chunks |
3 garlic cloves, minced |
2 teaspoons chili powder |
1/2 teaspoon dried thyme |
1 teaspoon ground cumin |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
3 cups chicken broth or 3 cups vegetable broth |
1/2 cup plain nonfat yogurt |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Use a 5-quart slow cooker; put the butter in the stoneware; dump in the beans.
2. Add in the onion and apple; add the garlic, chili powder, thyme, cumin, salt, and pepper; pour in the broth.
3. Stir in the yogurt; cover and cook on LOW for 8 hours, or on high for 4-5 hours.
4. The chili is done when the onion has softened and the flavors have melded.
5. Stir in the cheddar cheese before serving; serve with cornbread.
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