With the 20 degree temperatures we’ve been experiencing the past week, soup has been our dinner of choice lately. I love testing out new recipes but there are a few old faithfuls that I go back to again and again. My family has a white chicken chili recipe that my aunt claims was hers but I think it comes from my grandmother. Either way, it is cozy and hearty and one of our favorite winter recipes.
The only issue I have with cooking chili is all of the pots that end up in your sink once you’re done. I love the idea of making chili but I hate the thought of all of the cleanup. Luckily, Pampered Chef sent me their new Quick Cooker to try out and it has made cooking so much more enjoyable (and exciting!). I had never used Pampered Chef before but after learning about the Quick Cooker I was amazed to see how many other kitchen essentials they carry. All of their products are beautifully designed and meant to be used and loved in the kitchen. It’s safe to say they will be a staple brand in our home from now on.
To be honest, I didn’t really get the hype of pressure cookers but this product is more than I could have imagined. It is a 16-in-1 pressure cooker with 16 programmed settings to make cooking anything from meat, rice, beans or even dessert an absolute breeze. Dave keeps saying I’m like a kid on Christmas morning because I’ve had so much fun playing around with all of the settings! There isn’t anything this Pampered Chef Quick Cooker can’t do. I also learned that the Quick Cooker was tested against similar products and includes enhanced safety features. I love this because we are always in the kitchen cooking with our boys!
For this particular chili recipe, you have to cook a few of the items before you start the chili. You can do all of this right in the Quick Cooker and I think it adds so much more flavor to the chili (plus, no dirty dishes!!). Here is the recipe:
Winter White Chicken Chili Recipe
2 15oz cans of northern beans
1 tbsp vegetable oil
3 large potatoes, peeled and cut into small pieces
1 1/2 cup chopped onion
1 tbsp minced garlic
1 lb skinless, boneless chicken breasts cut into cubes
2 cups low sodium chicken broth
1-2 cups white wine or water (we use Pinot Grigio)
1 cup half & half
3/4 cup grated cheddar cheese
2 tsp chili powder
1 tsp hot sauce (we use Cholula and always add more)
2 tsp cumin
salt to taste
Set your Quick Cooker on sear and allow 3-5 minutes to heat. Add a little bit of olive oil and the cubed chicken and allow to cook through. I put the lid on and with the steam it cooked in 4 minutes. Remove the chicken and set aside.
Add the onions and garlic and allow to cook down together. If you put the lid of the Quick Cooker on this takes 2-3 minutes otherwise I would use my Teak Wooden Spoon (ps: the most beautiful wooden spoon ever) to keep them moving around. Look for the onions to be transparent.
Next, change the setting on your Quick Cooker to soup/stock. To the onions and garlic add the potatoes, 1 cup of chicken broth and 1 cup of wine or water (we use a Pinot Grigio). Put on the lid and let cook until the potatoes are cooked through. I checked after 30 minutes and they were perfect!
When potatoes are cooked add the chicken back into the pot with the remaining cup of chicken stock, chili powder, hot sauce, cumin and salt. Stir and let cook for 30 minutes. Add beans, half and half and cheese and stir together. Garnish with more cheddar cheese, cilantro and green onions and enjoy!
The best part, no dishes to scrub! Needless to say the Pampered Chef Quick Cooker has found a permanent home on our kitchen counter.
If you’re interested in your own Quick Cooker, you can get it on Pampered Chef’s website or by contacting a local Pampered Chef consultant. I can’t wait to try more recipes in it soon and I will definitely be checking out their Quick Cooker 101 for more ideas!
A huge thank you to Pampered Chef for sponsoring this post!