Forgive my excitement. See, in the past, I could never use the crockpot unless I was home... which kind of defeats the purpose. I was gone too long to use it on low, but not home long enough to use it on high. So the crockpot became a weekend-appliance, and really, the weekends are when I like to cook things that I don't have time for during the week!
But like I said a few days ago, I recently purchased one with a few automatic settings, so I have joined the ranks of those who crockpot while at work.
And where to continue my crockpotting journey than with the CrockPot Lady!
This White-Bean and Apple Crockpot Chili was pretty good. Mine came out less liquidy than hers did, but I'm okay with that. I didn't listen to her warning about it being kind of bland, because I really don't enjoy spicy foods, but I should have - it was a bit too bland even for me. I will definitely crank up the spices a bit next time!
- 3 tablespoons butter
- 2 cans white beans, drained and rinsed
- 1 apple, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tsp chili powder
- 1/2 tsp ground thyme
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups chicken or veggie broth
- 1/2 cup plain nonfat yogurt
- 1/2 cup shredded cheese
Any crockpot over 4 quarts would work well with this dish.
Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Add the onion, garlic, and the apple. Add the spices, and pour in the broth. Stir in the yogurt.
Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.