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.
Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.
Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.
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.
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I made a double batch for Halloween dinner. Typically I make Pumpkin Chili with Chicken (My Recipes, Oct 2013) using butternut squash and most agreed, this one wasn't quite as good. Some people really enjoyed it. But I felt the flavors were a bit bland. I'm glad I tried it though.
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