White Chicken Chili with Bacon

By tinathorn

Ingredients

• 2 cans white kidney, cannellini, or white beans
• 1 lb chicken breast, cut into 1 inch cubes
• 5 slices thick-cut Gluten Free bacon, chopped
• 2 shallots, diced
• 1 large carrot, diced
• 5 leaves fresh basil, chiffonade
• 1/2 cup brown sugar
• 3 tbsp. olive oil
• 1 tsp. paprika
• 1/2 tsp. chili powder (or more, to taste)
• salt & pepper, to taste

Details

Servings 1
Adapted from gfreefoodie.com

Preparation

Step 1

Warm the olive oil in a stockpot over medium-high heat. Add the shallots and carrots, cook until shallots start to become translucent (about 3-5 minutes). Add the bacon and cook for about 5-7 minutes, stirring to prevent burning or sticking. Lower heat to medium and add chicken and brown sugar. After sugar has thoroughly melted, reduce heat to medium-low and add the canned beans with the liquid from the cans, along with the basil, paprika, chili powder and 1/2 teaspoon of both salt and pepper. Allow to cook for at least 45 minutes, stirring occasionally.

Taste the chili and add salt, pepper or chili powder as desired, allowing chili to cook for at least 5 more minutes after spices are added. Serve.

* This recipe can be made in the slow cooker. Add all ingredients to slow cooker crock and stir to blend. Cook on low for 5 hours or more.