Skinny Slow Cooker White Bean Chicken Chili Recipe (2024)

FAQs

How do you thicken white bean chili? ›

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream. To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool.

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you're using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

What is the best ingredient to thicken chili? ›

Cornstarch

A long-standing thickening agent for soups, stews, sauces, and chili! It gets the job done quickly without altering the flavor. How to do it: mix 2 tablespoons cornstarch with 2-3 tablespoons cold water and add it to the chili. Stir thoroughly and simmer for 10 minutes.

Take the lid off

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

Farro: farro is a whole grain that can be used in chili to add volume. I recommend cooking the farro separately and then adding it to the pot. Cooked Rice: add 1 ½ cups of cooked rice to the chili per can of beans. Mushrooms: dice them in slightly bigger pieces and add 1 ½ cups of mushrooms per can of beans.

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

If your chicken is looking a little thin, first rule out any possible causes of weight loss. Check that their digestive systems are working fine, by checking their faeces for changes in consistency. Take a faecal egg count sample and send it off to be tested to ensure that there are no worms within the flock.