Rating: 3 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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  • 5 star values: 0
Emily Nabors Hall
This Story Originally Appeared On cookinglight.com

Gallery

Brian Woodcock; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
8 hrs 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

337 calories; fat 7g; saturated fat 2.2g; mono fat 1.9g; poly fat 1.6g; protein 29g; carbohydrates 41g; fiber 10g; cholesterol 6mg; iron 4mg; sodium 638mg; calcium 195mg; sugars 5g; added sugar 0g.
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