Gotta love crockpot chili

Or, at least I'm glad my family does... I tried this recipe for white chicken chili over at Cooking: Prepare by applying heat and a little bit of love yesterday. It was easy and it was a hit with the family. I only did a couple of things differently, mostly in the name of trying to use food storage, and because I figured it was about time I did something with navy beans (as opposed to pinto, red, or black beans :) :

--I used yellow corn, because that's what I had on my shelf. I'm not familiar with hominy, but maybe it would be a good addition to my food storage...

--I used navy beans, but not of the canned variety. I cold-soaked them for about 8 hours overnight, rinsed them, and dumped them into the crockpot as directed. I have to admit that I was a little nervous about them getting done, so I...

--Put the crockpot on high for about the first four hours, debated with myself, thought that surely they would be cooked after four hours, and then turned the crockpot down to low. I was a little worried (what, me worry? :) that the salt in the other ingredients would hinder the cooking of the beans, but somewhere around an hour before dinner I pulled one out and it seemed well-done to me. Ahhhh....ended up cooking the chili about 9 hours total, and stirred in the sour cream.

This was really delicious and was labeled a "keeper", which was especially nice since everyone seemed to enjoy it. I think I have a new addition to my 3-month storage menu, because I figure I could use some of my very valued and extremely guarded supply of home-canned chicken here, and the other ingredients are already great storage items, except for the sour cream, which I think we could leave out without rendering it inedible... :)

I highly recommend this recipe, and thanks to Kietra on Cooking... for sharing it!