White chili in the slow cooker

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), green
• 1 leek(s)
• 1 stalk(s) celery
• 2 chili peppers, mild, green
• 3 garlic cloves
• 1 tbsp chili powder
• 1 ½ tbsp cumin powder
• 1 tbsp oregano
• 1 tsp thyme leaves, fresh
• ½ tsp salt
• ½ tsp black pepper
• 4 chicken breasts
• 300 ml chicken stock
• 2 tsp cornstarch
• 3 tbsp water
• 400 ml cannellini beans
• 3 tbsp low-fat curd cheese
• 3 shots of Tabasco
• 3 spring onions

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 11 hours 30 minutes

Roughly chop the onion and deseeded bell pepper. Slice the leek, celery, and spring onions. Deseed and finely chop the chili peppers. Crush the garlic cloves. Cut the chicken breasts into bite-sized pieces. Place the beans in a bowl with plenty of cold water and let them steep for several hours. Place the onion, green bell pepper, leek, celery, green chili peppers, and garlic in a slow cooker. Combine the chili powder, cumin, oregano, thyme, salt, and pepper in a large bowl and mix. Add the chicken pieces and mix well to ensure all the chicken pieces are well coated. Transfer the mixture to the slow cooker, pour in the chicken stock, stir well, and simmer covered on high for 2-2.5 hours. Drain the beans well. Mix the cornstarch and water into a paste. Stir the mixture into the slow cooker with the beans, season to taste, and simmer for another 30 minutes. Add the quark and Tabasco. Serve the chili hot and sprinkle with spring onions. Serve with a fresh salad. The dish will keep in the refrigerator for about 4 days.