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Snap Pea Chili

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"Tried making a soup, turned into a chili. Gotta love delicious mistakes! I recommend serving it in an Italian bread bowl (search this site) with a dollop of sour cream and some mild Cheddar cheese."
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8 h 30 m servings 301 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker.
  2. Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours.
  3. Strain 3 to 4 cups of cooking liquid into a bowl; stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker; stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.


  • Cook's Note:
  • You can replace the ham with chicken (about 4 breasts). However, please ensure the chicken is cooked thoroughly and cubed before putting it into the slow cooker.

Nutrition Facts

Per Serving: 301 calories; 15.1 g fat; 22 g carbohydrates; 18.7 g protein; 43 mg cholesterol; 2855 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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