Use the WonderBag to make slow cooker chili verde! This no heat slow cooker is perfect for hot summers, pot lucks or every day cooking.
I am a huge fan of cooking without heat. I talk about it pretty much all summer long because when it’s over 110 degrees outside, the last thing you want to do is heat up your kitchen and house. Honestly, I can feel the heat even my electric slow cooker gives off during the summer it’s so hot outside. I’m really excited about using the WonderBag next summer and keeping my house cooler, but since it’s fall, I decided I’d try making our favorite chili in the WonderBag.
The WonderBag is a heat retention cooking bag that doesn’t require any electricity to cook food and shortens active cooking time, which means more time to spend with your family. Did you know that wood fire cooking is the source of major social, economic, and environmental issues in Africa? It honestly never occurred to me that women in other countries are spending their days around a fire cooking for their families. Families in Africa that use WonderBag can reduce their fuel usage, saving them money and easing the burden of poverty. Using the WonderBag helps save water, reduces the carbon footprint, minimizes deforestation, smoke inhalation diseases and deaths. Plus, for every Wonderbag purchased in the US, one is donated to a family in need in Africa. I love a purchase that gives back!
So how does this bag work? To cook in the WonderBag, you basically make your recipe in a pot. It works best with 2-9 quart pots with short handles and and a lid. Metal and cast iron work best. I used my very well loved enamel covered cast iron dutch oven. You make your recipe to the point where it’s ready to cook and bring it to a boil. Put the lid on the pot, put the pot in the WonderBag and cinch it up. The WonderBag will keep food warm for up to 12 hours, but most recipes will be ready in a few hours. Of course, like most slow cookers, the longer you cook the more tender the meat becomes.
After I put the pot in the WonderBag my kids kept asking, “What’s that smell?” It was the chili cooking, but they couldn’t figure out where it was coming from! They didn’t believe me that the big, red bag was cooking our dinner, but it did and it was fantastic.
This is such a different type of chili. It’s not quite white or chicken chili. It’s very unique and easy to adapt to your tastes. I made this with chicken, but I’ve also made it with pork and I’m sure ground turkey would be great in it. Use as much or little chilies as you prefer and whatever heat you like. I used Anaheim chilies this time around, but have used other types to increase the spiciness.
- 1 pound chicken, cut in to bite size pieces
- ½ cup onion, chopped
- 1⅓ cups chicken broth
- 1 teaspoons garlic powder
- ½ teaspoon celery salt
- 1 teaspoon salt
- 1 Tablespoon corn starch
- ¼ teaspoon oregano
- 1 teaspoon cumin
- 1 jalapeno, chopped (remove seeds/veins for less heat)
- ¼ bunch cilantro, chopped
- ¾ cup green enchilada sauce or salsa verde
- 3 cups green chiles, about 3 Anaheim chiles, some diced and some pureed
- 2 cups cooked white beans (or 1 15 ounce can)
- Heat a dutch oven over medium high heat. Add 1 Tablespoon of oil and heat.
- Add onion to the dutch oven and cook until translucent.
- Add chicken and brown on all sides.
- Add remaining ingredients to the dutch oven and stir. Bring chili to a boil.
- Cover dutch oven with lid and remove from heat. Place the dutch oven inside Wonderbag and close.
- Allow chili to cook for at least 2 hours and up to 12 hours.
- Serve with shredded cheese, sour cream, chips and/or flour tortillas if desired.