Crockpot white chili is a favorite recipe of my family and is perfect for those long winter nights or busy days. The best part of this recipe is that the crockpot white chili does very well in the freezer! If there are any leftovers, I will dish them up in individual containers, and freeze them for another day. When you are ready to eat it, just defrost, and warm up in the microwave. It is just as good as the day you made it.
Crockpot White Chili
- 4 pounds ground chicken or turkey
- 2 cans light red kidney beans~drained
- 1 cans dark red kidney beans~drained
- 1 large can whole, peeled tomatoes or a can of diced tomatoes~not drained
- 1 large can condensed tomato soup(do not mix with water)
- 1 cup diced, frozen green peppers
- 1 cup diced, frozen onions
- chili powder
- dash salt and pepper(optional)
Brown meat, drain, and add one half of the chili powder and stir thoroughly .
While the meat is browning, mix all other ingredients into the crockpot.
Stir in the meat, adding the salt and pepper if you want.(try to resist the urge to start eating it right then and there)
Cook on low for 6-8 hours, and stir once about halfway through.
You can eat this delicious meal alone, or serve it with a side of salad and cornbread.
Crockpot white chili is a tasty way to feed your family a warm meal. You save time and energy in the kitchen as well, because other than browning the meat, the crockpot does all the work. There is nothing like coming home from work after a long day, and walking into the door and smelling the crockpot white chili. For more delicious recipes, please check out my recipe category. You won’t be disappointed!