Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
Active Time
20 Mins
Total Time
8 Hours 20 Mins
Serves 8

How to Make It

Step 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.

Step 2

Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

Step 3

Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.

Step 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.

You May Like

Ratings & Reviews

Just ok

November 01, 2016
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.