This dish can be prepared a day ahead of time. Just cover, refrigerate, and reheat before serving.
2 Tbsp extra-virgin olive oil
1 lb boneless, skinless chicken breasts, cut into 1" pieces
1-1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 large onion, chopped
4 large garlic cloves, chopped
1 Tbsp ground cumin
1 tsp dried oregano
1/2 tsp red pepper flakes
3 (15-oz) cans cannellini (white kidney) beans, drained and rinsed
1 cup chicken broth
1 (7-oz) can diced green chiles, drained
1/3 cup diced red bell pepper
1/2 cup heavy cream
Shredded cheddar, sour cream or plain yogurt, chopped fresh cilantro, and crushed tortilla chips
Heat the olive oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and the pepper. Add the chicken to the skillet and sauté, stirring frequently, until brown, 5–7 minutes. Put the cooked chicken, the onion, garlic, cumin, oregano, red pepper flakes, beans, chicken broth, chiles, bell pepper, and the remaining 1 teaspoon salt in the slow cooker. Cover and cook on high for 3-1/2 hours. Before removing the chili from the slow cooker, stir in the cream. Ladle the chili into bowls and let each person add cheddar, sour cream, cilantro, and tortilla chips as desired.
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