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Multi-Cooker White Chicken and Corn Chili


  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 small jalapeno peppers, seeds removed, minced
  • 2 cans (15 ounces each) cannellini beans (white kidney beans), drained and rinsed
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cans (15 ounces each) diced tomatoes
  • 1/2 cup chicken broth
  • 1 package (16 ounces) frozen corn
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese 


  1. Add oil to bottom of multi-cooker. Set multi-cooker to SAUTE or SEAR and heat until oil starts to shimmer. Add onion, garlic and jalapeno peppers. Cook until vegetables begin to soften. Turn multi-cooker off.
  2. Mash 1/2 cup of cannellini beans with a fork. Place mashed beans and all remaining ingredients except cheese in the multi-cooker and stir to combine.
  3. Cover multi-cooker and set to SLOW COOK HIGH for 2 to 3 hours or LOW for 5 to 6 hours.
  4. Top with shredded cheddar cheese before serving.

Serves: 12

Test Kitchen Tip: If your multi-cooker does not have a sauté or sear function, step 1 can be done on a stovetop.



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