This slow cooker white chili recipe is a great way to warm up on a cold evening!
We live in the country in the Sierra Nevada foothills and while we enjoy the mild fall weather and gorgeous fall colors, we spend much of our weekends preparing for winter. After a day of repairing fences, leveling the pasture, loading the shed with hay, and installing heated water buckets, we need a stick-to-your-ribs kind of meal like chili.
Last weekend while my husband and son repaired an 8 foot section of fence that blew over in the high winds, I ran to the grocery store and picked up some Lindsay Peppers to make a batch of white chili. I also picked up some cilantro, a lime, and chicken for the chili. And I bought some bell peppers and yogurt to make the cornbread.
When I make chili, I like to add several different types of peppers. This adds a depth of flavor and layers of heat. It also allows people to appreciate all the different flavors in the chili without being overpowered by the heat.
You can create your own mix to match the level of heat that you like. In our family we have 2 people who like mild chili, 2 people who like hot chili, and one person who likes a medium chili. I tend to make a mildish-medium chili and then I put bowls of sliced chilies on the the table. The people who want hot chili can add a few slices of jalapeno pepper directly to their bowl of chili.
Fiesta Cornbread
Ingredients
- 2 egg
- 1/2 cup butter melted
- 1 - 15 oz can creamed corn
- 1 1/4 cup plain yogurt or 2 - 6 oz containers
- 1 1/2 cup corn meal
- 2 1/2 cups all-purpose flour*
- 1/2 cup sugar
- 1 tablespoon + 1 teaspoon baking powder
- pinch of salt
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/4 cup Lindsay Golden Greek Peppers
- 1/2 - 1 cup Mexican cheese
- sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers
Instructions
- Preheat oven to 350 degrees. Grease a 13 x 9 pan.
- Combine eggs, butter, yogurt, and creamed corn in a medium bowl, stir well.
- Add corn meal, flour, baking powder, sugar, and salt. Stir well.
- Stir in red peppers, bell peppers, and Lindsay Golden Greek Peppers.
- Pour the batter into the greased 13 x 9 pan.
- Sprinkle cheese over the top. Arrange sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers on the top.
- Bake at 350 for 45 - 50 minutes or until an inserted knife comes out clean.
Notes
I like to make a Fiesta Cornbread to complement the flavor of the chili.
I use red peppers, bell peppers, and Golden Greek peppers inside the cornbread. This keeps it from being too hot for my children.
I top the cornbread with Mexican cheese, Sweet Banana Peppers and Jalapeno Peppers. Those of us who prefer less heat, grab a slice with a banana pepper on top. My husband and oldest son, like more heat, so they grab a a slice of cornbread with a jalapeno pepper on top.
Fiesta Cornbread
Ingredients
- 2 egg
- 1/2 cup butter melted
- 1 - 15 oz can creamed corn
- 1 1/4 cup plain yogurt or 2 - 6 oz containers
- 1 1/2 cup corn meal
- 2 1/2 cups all-purpose flour*
- 1/2 cup sugar
- 1 tablespoon + 1 teaspoon baking powder
- pinch of salt
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/4 cup Lindsay Golden Greek Peppers
- 1/2 - 1 cup Mexican cheese
- sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers
Instructions
- Preheat oven to 350 degrees. Grease a 13 x 9 pan.
- Combine eggs, butter, yogurt, and creamed corn in a medium bowl, stir well.
- Add corn meal, flour, baking powder, sugar, and salt. Stir well.
- Stir in red peppers, bell peppers, and Lindsay Golden Greek Peppers.
- Pour the batter into the greased 13 x 9 pan.
- Sprinkle cheese over the top. Arrange sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers on the top.
- Bake at 350 for 45 - 50 minutes or until an inserted knife comes out clean.
Notes
More Chili Recipes
Slow Cooker Turkey Chili Recipe
Crockpot Sweet Pumpkin Chili Recipe
Jalapeno Popper Turkey Chili Recipe
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Heather says
I wanted to try making Jalapeno Corn bread for the first time but no jalapenos on hand. Did have pepperoncini and that’s how i came across this recipe. Must say this is the best corn bread my family has ever had, thanx! Paired nicely along with some pan cooked boneless pork chops. Finished them by adding balsamic vinegar to the pan and cooking down to make a glaze with some sliced pepperoncini. Magnificient xD
April @ The 21st Century Housewife says
I really like the idea of layers of flavour in a chili. Your White Chili sounds delicious. I love the cornbread too – it looks so lovely with the peppers on top.