Valerie is a 42-year-old, single, Reformed Christian lady who lives in Baltimore. She doesn't remember a time
before she knew and loved Jesus, but she does remember accepting John Calvin into her heart in March of 2000.
Valerie is a member of Christ Reformed Evangelical Church in Annapolis.
Though her career aspiration is to be a housewife, Valerie has not yet found anyone suitable who wishes to hire
her for employment in that field (or, more properly, anyone suitable has not found her), so in the meantime she
earns her daily bread working in communications -- editing, writing, print design and website management.
Slow Cooker White Chili
This is one of my faves -- simple and flavorful. If you're in my church and need a meal, you've either gotten this already or will at some point!
I got it from Anne Byrn's The Dinner Doctor, and my mom just found the identical recipe in another CrockPot cookbook.
3 cans (15 ounces each) Great Northern beans, drained 2 cups shredded cooked chicken 1 cup chopped red bell pepper (or yellow or green) 1 cup finely chopped onion 4 cloves garlic, sliced 1 can (4 ounces) chopped green chiles with their liquid 1 tablespoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt, or 1 chicken-flavored bullion cube 2 cans (14.5 ounces each) low-sodium chicken broth 2 cups tortilla chips lime wedges, fresh cilantro sprigs, and reduced-fat sour cream, for serving
Place the beans, chicken, bell pepper, onion, garlic, chiles, cumin, oregano, salt, and broth in a 4.5- to 6-quart slow cooker. Stir to combine.
Cover the cooker and cook the chili until bubbling, the ingredients have cooked down, and the liquid has thickened, 4 to 5 hours on high heat or 8 to 10 hours on low heat.
If desired, just before serving crush the tortilla chips into roughly 1/2-inch pieces, add them to the chili, and stir until they soften (or garnish the chili with them). Spoon the chili into bowls and serve it with bowls of lime wedges, cilantro, and sour cream on the side for toppings.