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Crockpot Jalapeño Popper Chili

Course Main Dish, Soup
Prep Time 10 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 20 minutes
Servings 6 to 8
Author Janssen Bradshaw

Ingredients

  • 1 yellow onion diced
  • 1 - 2 jalapeno peppers seeds removed, and diced
  • 3 cloves garlic minced
  • 1/2 red or yellow bell pepper diced
  • 2 boneless skinless chicken thighs (breasts work too - I just find thighs less dry and more flavorful)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • pinch of crushed red pepper
  • 1 14 oz can diced tomatoes
  • 3-4 cups chicken broth use 4 if you're doing a full pound of beans
  • 1/2 or 1 lb dry white beans rinsed and sorted (I used navy beans)
  • 1 cup frozen corn
  • salt and pepper to taste
  • 8 ounces cream cheese
  • 1/2 pound bacon cooked and crumbled

Instructions

  1. Add all ingredients except the cream cheese and bacon to the crockpot. Cook on low for 7-9 hours. Shred chicken with two forks.
  2. (optional) Using an immersion blender, briefly pulse a few times to break up some of the beans and thicken the soup - you don't want it smooth, just a few of the beans pureed. Or take about 2 cups of the chili out and blend it in a countertop blender (leave the lid cracked so the steam doesn't make your blender explode)
  3. Add the cream cheese and let melt for about 10 minutes, stir to combine, and mix in crumbled bacon. Salt to taste and serve.

Recipe Notes

Note: The first week, I only used half a pound of dried beans, so it was a bit thinner and more soup-like. The second week, I used the whole pound which made it much thicker and chili-like. Personally, I preferred the first variation. Bart said he had no preference. So. . . . whichever one you'd like.

(adapted from Sweet Treats and More)