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Multi Cooker White Chicken and Corn Chili

Recipe - Multi Cooker White Chicken and Corn Chili

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 small jalapeno peppers, seeds removed, minced
  • 2 cans (15 ounces each) cannellini beans (white kidney beans), drained and rinsed
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cans (15 ounces each) diced tomatoes
  • 1/2 cup chicken broth
  • 1 package (16 ounces) frozen corn
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese 

Directions

  1. Add oil to bottom of multi cooker. Set multi cooker to SAUTE or SEAR and heat until oil starts to shimmer. Add onion, garlic and jalapeno peppers. Cook until vegetables begin to soften. Turn multi cooker off.
  2. Mash 1/2 cup of cannellini beans with a fork. Place mashed beans and all remaining ingredients except cheese in the multi cooker and stir to combine.
  3. Cover multi cooker and set to SLOW COOK HIGH for 2 to 3 hours or LOW for 5 to 6 hours.
  4. Top with shredded cheddar cheese before serving.

Serves: 12

Test Kitchen Tip: If your multi cooker does not have a sauté or sear function, step 1 can be done on a stovetop.

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