Directions:
- Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
- Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
- Transfer the chicken mixture to a slow cooker.
- Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
- Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.38 Kcal (1057 kJ) | ||
| Calories from fat | 111.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 19% | |
|---|---|---|---|
| Cholesterol | 77.62mg | 26% | |
| Sodium | 667.98mg | 28% | |
| Potassium | 613.14mg | 13% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 24.52g | 49% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.6mg | 4% | |
| Calcium | 89.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 95.17 Kcal (398 kJ) | ||
| Calories from fat | 41.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 19% | |
|---|---|---|---|
| Cholesterol | 29.27mg | 26% | |
| Sodium | 251.88mg | 28% | |
| Potassium | 231.2mg | 13% | |
| Total Carbs | 4.75g | 4% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 0.95g | 10% | |
| Protein | 9.24g | 49% | |
| Vitamin C | 4.1mg | 18% | |
| Iron | 0.2mg | 4% | |
| Calcium | 33.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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