Slow Cooker Jalapeno Popper Chili

The level of spiciness on this fun version of chili is low (and I have a pretty low threshold for spiciness), but if you're really worried about it, you can do it with one jalapeno instead of two. Alternatively, if you love spicy food, you can leave the membranes and seeds in your peppers to ratchet up the heat.  Either way, you're going to love this creamy, chunky chili.  As long as you have plenty of liquid, in the crock pot, you don't even need to soak the beans overnight--the many hours of cooking time will soften them right up.  But if it makes you nervous (or if you want to cook the chili on high for less time), go ahead and soak away.

Slow Cooker Jalapeno Popper Chili

Number of Servings: 6-8
Time to Prepare: 8 hours 30 minutes

• 1 yellow onion, diced
• 2 jalapeno peppers, seeded and finely diced
• 3 cloves garlic, minced
• 1/2 red or yellow bell pepper, diced
• 2 chicken breasts or thighs (on the smaller side is fine)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 pinch crushed red pepper
• 1 (14 oz) can diced tomato
• 4 cups chicken broth
• 1 lb dry white beans, rinsed and sorted
• 1 cup frozen corn
• salt
• pepper
• 8 oz cream cheese
• 1/2 lb bacon, cooked and crumbled

Add all ingredients except cream cheese and bacon to the crock pot.  Cook on low for 7-9 hours.  

Remove chicken and shred with two forks, then stir back in to the chili.  Using an immersion blender, pulse a few times to thicken the chili (you don't want it smooth, just some of the beans pureed).  If you don't have an immersion blender, take a few cups of the chili out and blend it in a regular blender, then stir back in.

Break the cream cheese up into 6 or 8 chunks, place it in the crock pot and let it melt for about 10 minutes.  Stir to combine and mix in crumbled bacon.  Add additional salt and pepper if needed.

Source: slightly adapted from Everyday Reading

Produce Used:  Onion, jalapeno, garlic, bell pepper, corn