Slow Cooker Chicken Chili
Ingredients
3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
1 (25-oz.) can hominy, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 cups peeled cubed butternut squash
1 cup chopped yellow onion
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
2 garlic cloves, chopped
2 oregano sprigs
1 (5-oz.) can diced green chiles, drained and divided
1 1/4 pounds skinless, boneless chicken thighs
1/2 cup plain low-fat yogurt
6 tablespoons fresh cilantro leaves, divided
2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
1/4 cup chopped green onions
1 jalapeño, thinly sliced
Lime wedges
Preparation
1. Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on LOW 8 hours.
2. Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.
3. Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.
4. Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.